Ingredients: 1/4 pound Spanish chorizo (spicy cured pork sausages) cut to ¼” di,1/2 teaspoon Cumin seeds,3/4 cup Dry white wine (I increased to 1 cup with a little more salt),2 tablespoons Fresh cilantro (coriander),1 Garlic clove, minced,2 pounds little neck Clams (1 kg),2 tablespoons Olive oil,1 medium Onion,chopped (100 g),1/4 teaspoon Salt,1 yellow Bell pepper, chopped (100 g)
- Cook onion, bell pepper, garlic, cumin seeds and salt in oil in a deep pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 mins. Stir in Wine and bring to boil.
- Add clams and chorizo, then boil, covered until clams open, 7-8 mins. (Discard any clams that are not open)Season with pepper and stir in cilantro.
- Serve these clams with some crusty bread for sopping up the sauce.