Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces Spanish-style dried chorizo, sliced into thin rounds
• 1 small Spanish onion, diced
• Pinch of red pepper flakes
• 1 clove garlic, minced
• 24 cockles or other small clams, cleaned
• 1/4 cup bottled clam juice
• 1/2 cup dry white wine
• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped fresh parsley
• Kosher salt and freshly ground pepper
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
2. Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.
3. Photograph by Ryan Liebe