¼ lb. Chorizo
3 lbs. littleneck clams
1½ cups dry white wine
3 tablespoons parsley, chopped fine
Brown the Chorizo on medium-low heat until completely cooked; this will take 8-10 minutes. Toss your clams in and coat with the oil from the Chorizo. Turn the pan to medium-high and deglaze with the wine; bring to a boil, then reduce the heat to simmer – cover and cook 5-7 minutes or until all the clams have opened. Discard any clams that do not open.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=237&image=475