1. Smoke the sausages-see related recipe. The sausages can be smoked up to 1 day in advance, wrapped in plastic, and stored in the refrigerator. For the recipe, slice 1/2 inch thick slices. 2. Scrub the clams under cold running water to remove as much sand and dirt as possible. Fill a medium bowl with enough cold water to cover the clams. Stir in the cornmeal. Add the clams and swish them around a bit. Refrigerate the clams in the water for 2 hours, swishing. 3. two or three times. 4. Drain the clams thoroughly in a colander. Heat the oil in a 5 or 6 quart Dutch oven or heavy. 5. pot. Stir in the onions and garlic. Cook, stirring often, until the onions are softened and 6. lightly browned, about 8 minutes. Stir in the sliced sausages and cook until heated through,. 7. about 2 minutes. Pour in the wine, increase the heat to high and bring to a boil. Cook until reduced by about half. Add the clams. Cover the pot and cook, shaking the pot occasionally,. 8. just until the clams open, about 6 minutes. Scatter the parsley over the clams and serve. 9. immediately, either from the pot or spooned into warm bowls. ---------------------------------------------------------------------------
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