Steamed Clams with Chorizo and Fresh Corn

Ingredients

• 1 Loaf bread french sliced
• 0.5 pound chorizo sliced
• 40 small clams 
• 1 cup cooking wine dry white
• 1 cup corn kernels fresh
• 1 tablespoon garlic finely chopped
• 1 tablespoon olive oil 
• 0.5 cup onion spanish finely chopped
• 0.3 cup parsley coarsely chopped
• 4 servings salt and pepper freshly ground

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. Heat the oil in a medium stockpot over mediumhigh heat.
2. Add the chorizo and saute until golden brown on both sides.
3. Remove the chorizo and place on a plate lined with paper towels.
4. Drain all but 2 tablespoons of fat from the pan and return to the heat.
5. Add the onions and garlic and cook until soft.
6. Add the white wine and reduce by half.
7. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open.
8. Remove the pan from the heat and add the parsley.
9. Serve in bowls with slices of bread.