Spanish Clams with Chorizo and White Wine

Soak the clams in cold, lightly salted water (30g salt per liter) for 30 minutes. The clams will expel any sand and grit they are holding. Drain and scrub the shells under cold running water. Discard any clam with a cracked shell or any that does not close when tapped — these are dead and will ruin the dish. Sort through them one by one; a single bad clam can make the entire broth bitter and unpleasant.

Heat the olive oil in a wide, heavy pan with a lid over medium heat. Add the chorizo coins and cook for 2–3 minutes until the fat renders and the oil turns a vivid orange-red from the paprika in the chorizo. Add the sliced garlic and smoked paprika, cooking for 60 seconds until fragrant. Do not let the garlic brown. This rendered chorizo fat is the foundation of the entire dish.

Add the scrubbed clams to the pan and immediately pour in the white wine. Cover tightly and raise the heat to high. Cook for 4–5 minutes, shaking the pan once or twice. Begin checking at 4 minutes — the moment all (or nearly all) the clams are open, they are done. Remove the lid and add the parsley and lemon juice. Toss quickly and serve in deep bowls with crusty bread to mop the broth. Discard any clam that has not opened after 6 minutes — it was dead before cooking.