Ingredients:
1 lb soft Spanish chorizo sausage, casing removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3 in thick slices
2 large green bell peppers, cut into 1/3 in slices
2 - 8oz bottles of clam juice
1c dry white wine
1/4 tsp dried crushed red pepper
32 littleneck clams (about 5 lbs), scrubbed
3/4c chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat heavy large pot over medium-high heat. Add chorizo, onions and green peppers to pot and saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 min.
Add clam juice, wine and crushed red pepper; bring to boil. Reduce heat to medium and simmer 3 in. Add clams; cover and cook until clams open, about 8 min. Stir in 1/2 c cilantro.
Transfer clam mixture to large bowl. Sprinkle with remaining 1/4c cilantro and red bell pepper. Garnish with lemon wedges.
(Bon Appetit 11/05)
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