Quilcene Clams

Quilcene Clams with Chorizo

1 link chorizo, cut into 1/4 inch pieces
1 Tbsp. olive oil
1 medium-sized sweet onions (like Vidalia or Walla Walla), minced
2 cloves minced garlic
1 medium tomato, chopped
1 lb. clams
1/2 cup white wine

Preheat saute pan over medium high heat. Add chorizo and cook, stirring occassionally, until browned on all sides (about 10 minutes). Remove from pan and use a paper towel to wipe up excess grease.

Turn heat in saute pan down to medium and add olive oil. Add onions and stir until coated with oil. Cover with a lid and cook for about 10 minutes, stirring occassionally, allowing released steam to cook the onions. When onions begin to brown slightly at the edges, remove the lid and turn the heat up to medium high. Continue to stir and cook until onions are nicely browned on all sides and their released liquids have evaporated (about 10 more minutes).

Add garlic, tomato, clams and wine. Cover with a lid and cook until all of the clams have opened and their juices have created that irresistible brothy-goodness (about 5 minutes).