Clams with chorizo

Ingredients:

• 1 tbsp extra-virgin olive oil
• 220 g Spanish chorizo, thinly sliced
• 1 small Spanish onion, diced
• A pinch of red pepper flakes
• 1 clove garlic, minced
• 24 small clams, washed
• 1/4 cup bottled clam juice
• 0.5 cups dry white wine
• 1 tbsp unsalted butter
• 1 tbsp finely chopped fresh parsley
• Bread with crust for serving

Preparation:

1. In a large skillet (preferably one that can also be used for serving), heat the olive oil over high heat. When it begins to smoke, add the chorizo ​​and cook until the sausage begins to brown lightly, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
2. Add the garlic, clams, clam juice, and wine. Reduce heat to medium and cook until the shells open and are heated through, 5–7 minutes (discard any unopened shells). Remove from heat, stir in the butter and parsley. Season with salt and pepper to taste. Serve with bread.