Clams with Chorizo

Dried, cured chorizo, which resembles salami, is commonly used in Spain. It is typically seasoned with lots of paprika, cured and dried for several months, and can be served as is, or cooked. This recipe calls for a small variety of clams called littleneck. Be sure to choose clams with shells that are tightly closed and discard any clams with broken or cracked shells.