- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 pounds littleneck clams (2 inches wide), scrubbed
- 1/4 pound dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
- 2 tablespoons fresh cilantro
- Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
- Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.