Clams with Chorizo and Corn

If you've ever been to northern Spain you ate chorizo with crusty bread and cheese everyday. We loved it - breakfast, lunch, dinner, appetizer, whatever. Luckily this dish puts that beautiful chorizo on the main stage and you get to eat as much of it as you like. Since you're likely to have some chorizo left over you should serve it with freshly warmed bread slices and some gouda cheese. Matt thinks that we're in love with this dish just because it immediately took us back there.

The corn is sweet and crunchy, the clam is meaty, and the chorizo is smoky with a perfect heat to it. Just make sure that you get Spanish style chorizo which is smoked so it is firm and you have to slice it. If you use Mexican style chorizo it will be crumbly and soft like an Italian sausage which isn't what you want here.

Clams with Chorizo and Corn

Serves 4

1 tablespoon olive oil

1/2 pound Spanish-style chorizo, sliced 1/4 inch thick

1/2 medium onion, finely chopped

1 tablespoon garlic, minced

1 cup dry white wine

40 clams, rinsed of any dirt

1 cup fresh corn kernals

Salt and pepper

1. Heat the olive oil over medium-high heat in a heavy pot that has a tight fitting lid. Add the chorizo slices and saute until warm, about 2 minutes. Remove and keep warm.

2. Add the onion to the pot and saute, stirring, about 5 minutes. Add minced garlic and continue sauteing until the onion is soft. 

3. Add the white wine and reduce almost completely. 

4. Add the clams to the pot and cover with the lid. Simmer over low heat until they just begin to open, about 8 minutes.

5. Add the corn and cooked chorizo slices, cover with the lid again, and continue to cook about 5 more minutes. 

6. Remove lid and discard any clams that do not open as these shouldn't be eaten. Season with salt and pepper. Serve in a bowl with the broth and crusty french bread.