Chorizo Steamed Clams - cooking recipe

Ingredients

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

Preparation

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.