24 middle neck clams, washed and purged 1 medium yellow onion caramelized ½ teaspoon smoked paprika spice (recipe to follow) 2 ounces of Spanish style chorizo sliced thinly, (the Spanish style is more like salami, cured not crumbly like Mexican style chorizo) 1 teaspoon garlic 1 cup dry white wine (Spanish would be good for this dish) 4 tablespoons of butter 1 teaspoon canola oil or any neutral flavored oil
Wash and purge the clams, they may be done for you but if not simply place a colander in a bowl big enough to hold all the clams, put the clams in the colander and cover with salted water, use 1 tablespoon of salt per quart of water, let the clams sit in the fridge for 3-4 hours, then dump the water out and cover with fresh unsalted water for 1 hour to remove the excess salt from them. The colander is there to prevent the clams from sucking up the sand back up after its purged from them. In a large pan with a tight fitting lid heat the oil over medium heat, add the garlic and toast until it just starts to turn a bit brown, add the chorizo, onions, clams and wine and cook over medium heat with the lid on for about 5-7 minutes or until the clams open, shake the pan lightly or tap on them to help them open faster, but careful if you shake the pan too much you could crack the shells. Once the clams open add the butter and the smoked paprika spice and swirl the pan until the butter emulsifies in to the wine, serve with some good crusty bread and a nice glass of white wine. You won't have to add any salt to this dish, the clams have some salt from the purging process and the chorizo provides the rest.
Smoked paprika spice
1 Tablespoon smoked paprika 1 tablespoon spanish paprika ¼ teaspoon toasted cumin seed, crushed small pinch of saffron
Mix all the ingredients together and store in an air tight container.