Steamed Clams in White Wine with Chorizo

Ingredients:

• 1 medium sweet onion or 2 shallots, chopped
• 1 red bell pepper, chopped
• 5 garlic cloves, chopped
• ¼ teaspoon cumin seed
• ¼ teaspoon salt
• 4 Tablespoons unsalted butter
• ¾ cup dry white wine
• 2 pounds little neck clams
• ½ pound chorizo (Spanish spicy cured sausage) chopped
• Red pepper flakes to taste
• 2 Tablespoons cilantro, chopped

Directions:

Sauté onion, bell pepper, and chorizo until vegetables are soft in 4 to 6 quart heavy pot over medium heat. Add garlic and cumin seed and cook for 3 more minutes. Add white wine and bring to a boil.

 

Add clams and cover until clams open usually 7 to 8 minutes. Discard any clams that don’t open. Season with red pepper flakes and cilantro. Serve with crusty bread for sopping up the sauce or spoon them over cooked linguine.