Heat a large saucepan over medium-high heat. Lightly coat with cooking spray. Add the sausages and, using a wooden spoon, break up the sausages as they cook.
Once the sausage have browned and cooked through, move them to one side of the saucepan and turn the heat to medium.
Add the olive oil to the empty part of the saucepan, then add the red bell pepper, shallots and salt. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir the mixture together with the sausage.
Pour the white wine into the sausage mixture and bring to a boil.
Add the clams to the saucepan, cover and let steam for about 8 minutes, or until the clams have opened. Discard any clams that have not opened.
Transfer to a serving bowl and garnish with parsley. Serve with toasted baguette pieces, if desired.