Chorizo and Clams

36 whole clams or 10 ounces canned clam meat, rinsed
4 chorizo sausages, skinned and sliced
1 medium onion, sliced
1 red chili pepper, seeded and chopped
2 tablespoons butter
6 cloves garlic, minced
3/4 cup white wine
2 bay leaves
2 tablespoons fresh parsley, chopped

1. Heat a large skillet over medium-high heat and fry chorizo until browned on all sides and cooked through to the center.
2. Reduce heat to medium and add the butter, scraping to remove the bits of sausage. Sauté the chili pepper, onions and garlic until tender.
3. Add the wine and bay leaf and bring to a boil.
4. Reduce heat, add the clams and cover to steam for 5-6 minutes until the shells open. Discard any that do not.
5. Remove bay leaves, stir in parsley and serve with fresh bread.

Makes 4 servings