Clams with Chorizo

• 36 of the tiniest clams you can buy
• 2 tablespoons extra-virgin olive oil
• 1 chorizo sausage
• 1 onion, diced
• 3 cloves garlic, thinly sliced
• 2 tomatoes, peeled, seeded and coarsely chopped
• 1/2 cup coarsely chopped Italian parsley
• 1 bay leaf
• Freshly ground pepper to taste
• 2 cups dry white wine

1. Scrub the clams, discarding any with cracked or open shells that fail to close when tapped.
2. Heat the olive oil in a nonreactive large sautee pan or saucepan.
3. Prick the sausage a few times with a toothpick.
4. Fry the sausage over medium heat until cooked, about five minutes on each side.
5. Transfer the sausage to a cutting board and let it cool, then cut it into thin slices.
6. Discard all but two tablespoons of the fat from the pan.
7. Add the onion and garlic and cook over medium heat until lightly brown, about three minutes.
8. Stir in the sausage, tomatoes, parsley, bay leaf, pepper and wine.
9. Bring the mixture to a boil.
10. Stir in the clams and tightly cover the pot.
11. Cook the clams over high heat until the shells open, about eight minutes.
12. Shake the pan occasionally to give the shells room to open.
13. Ladle the clams and cooking liquid into shallow bowls (discard any that have not opened).

buy, extravirgin olive oil, sausage, onion, garlic, tomatoes, italian parsley, bay leaf, freshly ground pepper, white wine

Taken from cooking.nytimes.com/recipes/2995 (may not work)