- 1 tablespoon olive oil
- 1/2 cup finely diced onions
- 3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
- 4 cloves garlic, minced
- 1 1/2 cups white wine
- 3 pounds littleneck clams, scrubbed and rinsed
- 1/3 cup chopped Italian parsley
- 2 tablespoons butter
- Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
- Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to “stir” the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
- When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.