Cook The Book: Almejas Con Chorizo

• 24 littleneck or Manilla clams
• Two 4-inch-long links smoked Spanish chorizo sausage
• 2 tablespoons olive oil
• 3 cloves garlic, very thinly sliced (preferably with a madoline)
• 2 cups dry white wine
• Leaves from 5 sprigs fresh thyme, coarsely chopped

1. Scrub the clams under cold running water. Drain and dry the clams.
2. Slice the sausage links lengthwise into 3 pieces and then slice across the sausage pieces into strips about 1/2 inch wide.
3. Heat a large saute pan over medium-high heat and, when hot, add the olive oil. Add the chorizo slices and sear for about 3 minutes, or until nicely browned. Add the garlic and cook for about 2 minutes, or until browned.
4. 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.
5. Turn the heat to high and cook the sauce for 4 to 5 minutes, or until slightly reduced and thickened. Pour the sauce and the sausage slices over the clams and serve.

littleneck, sausage, olive oil, garlic, white wine, thyme

Taken from www.seriouseats.com/recipes/2009/07/almejas-con-chorizo-clams-with-sausage-recipe.html (may not work)