This is another dish we made for our Thanksgiving Tapas night, but the original idea came from the Riverwalk in Naples. Be careful when you buy the clams. You buy them alive, so don't seal them in a plastic bag (they will suffocate). In addition, don't leave them submerged in water for too long or again they will suffocate. The best way we've found to clean them is to scrub under running water, then let the clams sit under running water. If you do soak them, add lots of salt (they love salt more than I do) and don't soak for too long. You can store clams overnight in a colander in the fridge, covered with a damp towel.
Ingredients
3 Chorizo links
½ C Clam juice
1 C Fresh corn
1 T Fresh lemon juice
24 Little neck clams
1 Pinch saffron
2 Shallots, diced
2 T butter
4 Garlic cloves, chopped
½ C Flat leaf parsley, chopped
½ C White wine
Directions
Remove the chorizo from it's casing and sauté in med pan over med heat. Once cooked through and browned, remove and drain on paper towel. Reserve approx 1 T of the leftover chorizo oil and add to the corn, toss with salt and pepper. Spread the corn on a baking sheet and roast at 375 until golden brown (5 - 10 min).
Place a large sauté pan over med heat and add EVOO. Add shallots and cook 2 min, then add garlic and cook 1 more min. Next add clams, wine, clam juice, lemon juice and saffron and cover. Cook covered until clams open, 8 - 10 min. Once clams are opened, add the butter, chorizo and roasted corn and reduce the sauce by about half (cooking with the lid off for 2 min). Spoon mixture into bowls and top with flat leaf parsley. Serve with grilled garlic bread.
