Ingredients
1tbspextra-virgin olive oil
1large yellow onion,chopped
4clovesgarlic,minced
2½ozSpanish chorizo,skin (casing) removed and cut into thin slices
2medium tomatoes,chopped
½tspdried crushed red pepper,optional
1cupdry white wine
1½cupswater
3½lbslittleneck clams
1tbspsalted butter
⅓cupparsley,roughly chopped
1loafcrusty bread,(such as sourdough levain, baguette, Italian, or ciabatta)
olive oil
salt
Preparation
Throw out clams that are cracked or broken. If any clams are slightly open, tap them on the counter. If they don’t close, throw them out.
Soak clams in cool, salted water covered with a dish towel for 30 minutes to purge them of sand. Rinse clams in the sink under cool water, rubbing off any dirt.
Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onion and sauté until tender and translucent.
Add the garlic and chorizo and sauté for a few minutes more to infuse the vegetables with smoky flavor. Add the tomatoes, crushed red pepper, white wine, and water, and raise the heat so the liquid boils gently.
Cook a few minutes more to soften the tomatoes and allow the flavors to develop.
Add the clams, cover with a lid, and simmer for about 10 minutes, until the clams open. Break the butter into pieces and add to the pan, stir, and scatter with parsley. Turn off the heat.
While the clams cook, cut several thick slices of bread (one or two slices per person is a good place to start), brush lightly with olive oil, and sprinkle with salt.
Toast on a hot grill or under a broiler. This should only take minute or two. When finished set aside to serve with clams.
Spoon clams and broth in shallow bowls with a slice of bread on the side.
