Pepe's Cataplana

Ingredients

• 8 ounce bottled clam juice 
• 2 cups cooking wine dry white
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 1 cup green onions chopped
• 36  littleneck clams scrubbed
• 1.5 cups mushrooms coarsely chopped
• 1 cup onion diced
• 1 cup bell pepper red chopped
• 2 cups howard's tomato sauce 
• 6 ounces turkey kielbasa diagonally sliced ()
• 2 cups water 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add sausage; saut 4 minutes. Reduce heat to medium-low.
3. Add diced onion, bell peppers, and garlic; saut 5 minutes.
4. Add mushrooms and green onions; saut 2 minutes.
5. Add water, wine, tomato sauce, and clam juice; bring to a boil. Reduce heat, and simmer 25 minutes.
6. Add clams; cover, and simmer 5 minutes or until clam shells open. Discard any unopened clam shells.