Clams and Chorizo

Ingredients

Two chopped shallots

6 cloves garlic

1 bottle dry white wine

1 quart clam juice or chicken broth

2 ounces sweet butter

2 ounces extra virgin olive oil

2 ounces chopped Italian parsley 

Two pounds of little neck clams 

Two pieces Italian sausage 

Two pieces chorizo 

Method:

Sweat the shallots and garlic until opaque 

Add wine and reduce the wine by 1/3

Add the broth and bring to a boil and then simmer for 10 minutes

In a sauté pan sauté the sausages (I take the meat out of the casing and then sauté) 

Once the meat is cooked, remove from the pan and cool.

Pour the oil from the sausage into the broth.

When you are ready to eat, add clams to the boiling broth and cook until the clams open. 

Finish the dish with the cooked sausage, chopped parsley, whole butter , olive oil, cracked black pepper and sea salt.

Serve with your favorite roasted bread.