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1
Coat a large Dutch oven with the olive oil and set over medium heat.
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2
When the oil forms a little haze, add the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are soft, but not browned.
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3
Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat.
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4
Stir in the paprika, pepper flakes, bay leaves, and wine.
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5
Simmer and stir for 10 minutes to cook down the liquid a bit.
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6
(If using a cataplana, transfer the sauce into the vessel, and proceed as directed.)
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7
Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on the top.
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8
Squeeze in the lemon juice and shower with chopped parsley.
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9
Tightly close the Dutch oven or cataplana and simmer over moderate heat for 15 minutes until the clams open no peeking.
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10
Discard any clams that haven't opened at that point.
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11
Remove the cataplana from the stove and open it at the table.
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12
Ladle into soup bowls and serve immediately with crusty Portuguese bread.
