Recipe for Chorizo with Clams and Bay Leaf 
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Yield:
1
Ingredients:
Amount Ingredient
2 lb steamer or littleneck clams, scrubbed
1/4 lb chorizo, thinly sliced, then cut crosswise into half-moons
1 lrg shallot, thinly sliced
1 x bay leaf
4 x fresh mint leaves
Dry white wine (about 1 cup)
4 slc country bread, toasted and sprinkled with olive oil
Instructions:
Instructions: Place the clams in a pan large enough to fit them in a single layer. Sprinkle the chorizo, shallot, bay leaf and mint leaves on top. Pour in enough wine to coat the base of the pan (about 1/8 inch deep). Cover the pan, place over high heat and cook until the clams open and are just cooked. Discard any that do not open. Place a piece of toast in the center of each of four shallow bowls. Using a slotted spoon, divide the clams and chorizo among the bowls. Sprinkle with salt. Serve. Use tiny forks to eat the clams and chorizo. -

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