Sausage And Clams In Saffron Sauce - cooking recipe

Ingredients

2 stalks leeks, cut in 2-inch julienne pieces
4 stalks celery, cut in 2-inch lengths
4 or 6 c. water or 4 c. water and 2 c. Clamato juice
1/2 packet Spice Islands powdered saffron or 1 large pinch saffron strings (1/4 oz. or less)
1 (8 oz.) bottle clam juice
2 to 4 Italian (hot or mild) sausages (turkey is good)
24 large clams or 36 if small
6 to 8 tomatoes, cut in wedges or 8 to 10 Rome tomatoes or 2 Tbsp. tomato paste

Preparation

Scrub and clean clams.
Wash and cut leeks and celery.
Cook leeks and celery in water or water and Clamato juice until limp. Add saffron and clam juice.
Let simmer until browned.