Cioppino of Clams and Chorizo

Summer is full of fresh corn and the seashore.  Combine the two with a ciopino of corn and shellfish.  You can use whatever shellfish you like - just make sure you have enough crusty bread for the wonderful sauce.

2 lbs little neck clams, about 2 dozen
1 medium onion, diced
2 links chorizo, sliced
2 Tbsp butter
2 cloves garlic, diced
1/2-inch ginger, peeled and minced
1 red chili pepper, sliced
1 cup dry white wine
1/2 cup water
3 ears corn, shucked and cut into four pieces
Palmful fresh parsley, chopped

Rinse the clams very well and let the, soak in clean water until ready to use.

Meanwhile, sauté onion and chorizo in a large pot in the butter for about 8-10 minutes until the onion softens and begins to color. Add the garlic, ginger and chili pepper and cook another 2-3 minutes until fragrant.

Add the wine and water and bring to a boil.

Drain the clams well, to be sure they carry no sand with them. Add clams and corn and stir the mixture. Cover and cook for about 8-10 minutes, until all the clams open. Discard any clams that refuse to open.

Tip the mixture into a large serving dish. Sprinkle with the parsley. Serve with crusty break to soak up the wonderful sauce. Serves 2-3; easy to double.

Cook's note: You can also extend this dish by adding a dozen shrimp or some scallops. Cioppino has myriad forms and works with mussels or pieces of fish equally well. Of course some lobster would be outstanding!