Ingredients
1
yellow bell pepper, chopped
2
lb littleneck clams (2 inches wide), scrubbed
1/4
lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
Directions
1.
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
2.
Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
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