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Heat the oil in a pan over medium-high heat and cook the sliced sausage until cooked through, about 8 minutes. Remove from the pan and reserve. Reduce the heat to medium and scrape the browned bits out. Add in the leek, garlic, and thyme and cook until softened, about 6 minutes. Add salt and pepper. Add in the paprika and the bay leaf and toss the contents of the pan with the spices to coat. Cook for 1 minute. Add in the tomatoes, stock, and wine and bring to a boil, then reduce to a simmer for 5 minutes. Add in the clams and cook until opened, about 8 to 10 minutes, stirring every so often. Serve warm with some bread.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Smoky, camphor-like pods — Chinese and Indian braised dishes
Whole dried chipotles — toast and rehydrate for smoky depth