32 littleneck clams, scrubbed 1-1/2 cups drained and chopped canned Italian plum tomatoes 1 cup dry white wine 1/2 cup water 3 tablespoons unsalted butter, sliced 2 tablespoons minced garlic 1-1/2 ounces prosciutto, diced 1 jalapeno chili, seeded and coarsely chopped 1/4 teaspoon dried red pepper flakes 1/4 teaspoon Hungarian sweet paprika 1/4 teaspoon Hungarian hot paprika 1/8 teaspoon curry powder Salt and freshly ground pepper Mashed New Potatoes (see recipe on page 237) Prepare barbecue grill (medium-high heat). Grill sausages until cooked through, about 4 minutes per side. Brush onion rounds with oil and grill until slightly charred and cooked through, about 8 minutes per side. Brush green chilies with oil and grill until blackened on all sides. Wrap chilies in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into thin slices. Coarsely chop onion. Preheat oven to 500°F. Combine sausages, onion and green chilies with all remaining ingredients except potatoes in 9x14-inch baking dish. Bake 8 minutes. Turn clams over and continue cooking until open, about 8 minutes. Discard any unopened clams. Divide clams and sauce among shallow bowls. Place large dollop of potatoes in center of each. Top with sausage and serve.