Active time: 20 min Start to finish: 35 min

　　Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.

　　

Ingredients

Makes 2 servings

　　1 medium onion, chopped

　　1 yellow bell pepper, chopped

　　1 garlic clove, minced

　　1/2 teaspoon cumin seeds

　　1/4 teaspoon salt

　　2 tablespoons olive oil

　　3/4 cup dry white wine

　　2 lb littleneck clams (2 inches wide), scrubbed

　　1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice

　　2 tablespoons fresh cilantro

　　

Step 1

Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.

　　

Step 2

Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.