In a large stainless steel pot, heat 1 Tbl. olive oil over medium heat. Add the diced chorizo and cook for about 1 minute. Don't let it burn! Remove from the pan with a slotted spoon to a small bowl.
Chop the tomatoes. Add another 1 Tbl. olive oil to the pot. Add the tomatoes, garlic, onions and peppers.
Cook over low heat for about 5 minutes. Add the bay, paprika and chili flakes. Add the white wine. Return the chorizo to the pan.
Turn off the heat untl you are ready to cook the clams.
Rinse the clams gently in a colander with cold water. Discard any with cracked or broken shells.
The clams should be eaten as soon as you cook them, so wait on the next step until you are ready.
Heat the broth in the pan until you reach a simmer. Gently slide the clams into the broth and cover the pot. Check the pot frequently. Cook until the clams have opened. DO NOT overcook as the clams will become tough.
Transfer the clams to a serving bowl and pour in the liquid. Bring to the table and enjoy with some good bread to sop up the juices.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines