Portugese Clams in a Cataplana Casa Velha

Ingredients

• dozen uniformly small clams in the shell
  4 unit
• cold water
  2 gallons
• salt
  3 tablespoons
• cornmeal
  2 tablespoons
• Spanish onions

  peeled and sliced thin
  3 medium
• garlic cloves

  peeled and minced
  3 large
• sweet green peppers

  cored, seeded, and cut in thin strips
  2 large
• olive oil
  ¼ cup
• bay leaf

  crumbled
  1 large
• (1 pound) water-pack tomatoes (do not drain)
  1 can
• (8 ounces) tomato sauce
  1 can
• lean prosciutto

  cut into small dice
  2 ounces
• lean smoked Ham

  cut into small dice
  ¼ pound
• chouriço

  chorizo or pepperoni, cut into small dice
  ¼ pound
• dry white wine
  ½ cup
• coarsely chopped Italian parsley
  ¼ cup