Ingredients

• ¾ cup dry white wine
• 1 medium onion, diced
• ¼ pound dried Spanish chorizo, diced into ¼ inch pieces
• 1 yellow bell pepper, diced
• ½ pound new potatoes, sliced cross-wise
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro
• 1 clove garlic, minced
• 2 pounds’ littleneck clams, washed and scrubbed
• ¼ teaspoon salt
• 1 pound loaf of rustic bread

Directions

1. Warm bread wrapped in foil in 350 ºF oven.
2. Add the oil to a 5-quart pot, heat and fry the bell peppers, potatoes, onion, cumin, and garlic for 5-8 minutes, then mix in the wine.
3. Once boiling drop in the clams with the chorizo, place a lid on and cook for 6-8 minutes.
4. Take out any that do not open and discard them.
5. Mix in the cilantro and season, dish up.  Serve with warmed bread.