Spicy NFLD Clam Chowder 

Spicy Chowder
4L Strained clam juice from boiling below clams.
4 lbs fresh clams, chopped
1 lb of hot Italian sausage (loose or removed from casings)
3 cans of tomatoes - 2 diced, 1 crushed
1lb. fresh mushrooms sliced
2 chopped red onions
5 or 6 red potatoes, cubed
1 bunch of parsley coarsely chopped
1/2 c. Blazin' Newfie
Salt and freshly ground black pepper to taste

In a deep saute pan, break up and brown sausage.  While sausage is cooking, warm clam juice in a very large stock pot over low to medium heat.  Use a slotted spoon to transfer sausage to stock pot, retaining the glistening pork fat in the saute pan.  Soften the onions and mushrooms in the saute pan, adding them to the stock pot as they finish cooking.  Toss clams and potatoes into stock pot.  Stir in tomatoes (with can juices) and parsley.  Simmer on low heat for an hour or so and then season with salt, pepper, and the Blazin' Newfie.  Serve and Enjoy, B'ys!