So when we were at The Swinery the other day we just couldn’t resist buying a piece of dry chorizo. There was no question as to what we would do with it – Portuguese clams and sausage!
I had a little trouble finding a recipe for clams and chorizo, to my surprise – it’s a fairly common restaurant dish, but it wasn’t in any of my Portuguese or Spanish cookbooks. When I did finally find one (in Bruce Aidells’ Book of Pork
When all that had come to a good sprightly bubble, I put in the clams and let them open, stirring gently to make sure they all came in contact with the other flavors. It was particularly charming how the clamshells collected little piles of sausage and pepper and tiny tomatoes. With a few pieces of Breadfarm potato bread to soak up the broth and a glass of chilled Verdejo, this was a dinner I’d be delighted to eat in any restaurant.
and 
. Clams and white beans: so simple, but two ingredients I had never thought of combining. We brought back a bag of fresh clams from 
