If you use a Mexichan chorizo it has a lot more fat, so leave out the olive oil and brown the sausage first then drain the excess fat.
Ingredients
1/2 pound Spanish Chorizo
2 pounds Manila Clams
2 cloves garlic
1 tablespoon Olive Oil
1 pound red Fingerling Potatoes
1 Bay Leaf
2 cups White Wine
1 tablespoon Chopped Parsley
Preparation
1. Scrub clams and remove any that are not closed or that have a bad smell.
2. Heat olive oil in a pot and sweat the garlic.
3. Slice the chorizo and add it to the garlic and olive oil to brown.
4. Add fingerling potatoes split lengthwise. Stir in fat from chorizo and cook on medium heat until slightly borwned. Add a small amount of wine to avoid burning and to release drippings from bottom of pot.
5. Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft.
6. Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up.
7. Sprinkle with chopped parsley and serve.
Credit: Foodista