Cook the Book: Almejas con Chorizo

Ingredients

• 8 inch chorizo sausage cut smoked spanish
• 24  clams 
• 2 cups wine dry white
• 3 cloves garlic with a madoline) very thinly sliced
• 2 tablespoons olive oil 
• 1 Leaves thyme sprigs fresh coarsely chopped

Equipment

• bowl
• frying pan
• aluminum foil
• slotted spoon
• tongs

Directions

1. Scrub the clams under cold running water.
2. Drain and dry the clams.
3. Slice the sausage links lengthwise into 3 pieces and then slice across the sausage pieces into strips about 1/2 inch wide.
4. Heat a large saute pan over medium-high heat and, when hot, add the olive oil.
5. Add the chorizo slices and sear for about 3 minutes, or until nicely browned.
6. Add the garlic and cook for about 2 minutes, or until browned.
7. Add the clams, wine, and thyme, shake the pan carefully, and cover with a lid, aluminum foil, or a plate and cook for 7 to 8 minutes, or until the clams have opened. (Discard any do not open.) Using tongs or a slotted spoon, remove the clams from the pan and divide evenly among 4 shallow serving bowls or put in one large bowl.
8. Turn the heat to high and cook the sauce for 4 to 5 minutes, or until slightly reduced and thickened.
9. Pour the sauce and the sausage slices over the clams and serve.