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Heat EVOO in a large skillet over moderate heat and add onion and celery. Sauté for 2 minutes stirring often and add garlic, parsley, and black pepper and cook for another minute. Add wine, bring to a simmer and cook over low heat until wine is reduced by one third. Add Fustini’s White Balsamic Vinegar and clams, cover, and cook until clams are open - 8 minutes. Remove clams from broth.
Heat Fustini’s Herbs de Provence olive oil in a large pot over moderate heat and add sausage. Cook sausage until browned and all liquid is gone. Add onion, carrot, and celery and cook for 5 minutes, stirring frequently. Add garlic and cook another minute. Add tomatoes, smoked ham, thyme, bay leaf, and Fustini’s Cayenne olive oil. Season with salt and pepper and bring to a simmer over low heat. Cook until the tomatoes are broken down and the sauce has slightly thickened.
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