Steamed Clams with Chorizo and Fresh Corn

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