4ozSpanish Chorizo (cut into small pieces)or substitute a spicy Italian sausage or Mexican chorizo.
4ozWhite WineSame one you will drink with the meal
4ozChicken StockI use Low sodium
1lbBaby or Little Neck ClamsFresh or Frozen
For Fresh Clams- start by soaking them in cool water for 20 minutes to allow any extra sand to be removed. Then remove 1 clam at a time and run it under fresh water and scrub with a brush. Set aside in a clean bowl. If any clams are open and don't close back up with a little tap, toss them.Frozen Clams can be used directly from frozen or follow package directions.
Boil a large pot of water for the pasta. Once it starts boiling, add a tablespoon of salt to the water then add the pasta. Boil uncovered and stir the pasta to prevent sticking. Check a noodle a minute before the recommended cooking time. You want the pasta to be al dente (a little bite to it).
Use a large skillet with a lid and over medium heat, add Spanish Chorizo. Cook for 1-2 minutes until oil releases.
Carefully pour wine into the skillet. Cook for about 2 minutes to reduce it, then add the chicken broth.
Raise heat to medium high, bring to a boil. Carefully place clams into the boiling mixture and close the lid and reduce heat to medium low. Simmer for 2 minutes, then open the lid and check on them. You can't overcook the clams since they will be done once they are opened up. If any remained closed, throw those away.
Add cherry tomatoes in whole, then add cooked pasta to the pan. I prefer to ladle it directly from the pasta pot using a slotted pasta spoon.
Toss pasta and gently mix it. Taste and see if any salt is needed. (I didn't need to add any.)
Plate in a bowl and arrange clams, chorizo, and tomatoes on top. Garnish with red pepper flakes and enjoy with chilled white wine.
If you prefer to use less wine, reduce to 2 oz and use 6 oz of chicken broth.The sauce will thicken as it cools in the pasta. If it's too dry then add more chicken broth.