Title: Steamed clams with chorizo and fresh corn
 Categories: Grillin
      Yield: 4 Servings
 
      1 tb Olive oil
    1/2 lb Chorizo, sliced 1/4-inch
           Thick
    1/2 c  Finely chopped Spanish
           Onion
      1 tb Finely chopped garlic
      1 c  Dry white wine
      1 c  Fresh corn kernels
     40 sm Clams
           Salt and freshly ground
           Pepper
    1/4 c  Coarsely chopped parsley
           Loaf of French bread, sliced
    1/2    -inch thick
 
  Heat the oil in a medium stockpot over mediumhigh heat. Add the
  chorizo and saute until golden brown on both sides. Remove the
  chorizo and place on a plate lined with paper towels. Drain all but 2
  tablespoons of fat from the pan and return to the heat. Add the
  onions and garlic and cook until soft. Add the white wine and reduce
  by half. Add the corn and the clams, season with salt and pepper, and
  continue cooking until the clams just open. Remove the pan from the
  heat and add the parsley. Serve in bowls with slices of bread.
  
  Yield: 4 servings