Cook the Book: Almejas con Chorizo

Scrub the clams under cold running water.

Drain and dry the clams.

Slice the sausage links lengthwise into 3 pieces and then slice across the sausage pieces into strips about 1/2 inch wide.

Heat a large saute pan over medium-high heat and, when hot, add the olive oil.

Add the chorizo slices and sear for about 3 minutes, or until nicely browned.

Add the garlic and cook for about 2 minutes, or until browned.

Add the clams, wine, and thyme, shake the pan carefully, and cover with a lid, aluminum foil, or a plate and cook for 7 to 8 minutes, or until the clams have opened. (Discard any do not open.) Using tongs or a slotted spoon, remove the clams from the pan and divide evenly among 4 shallow serving bowls or put in one large bowl.

Turn the heat to high and cook the sauce for 4 to 5 minutes, or until slightly reduced and thickened.

Pour the sauce and the sausage slices over the clams and serve.