Ingredients

• 50 Little Neck Clams
• Clam Juice, 8 OZ
• 1 LBS of Spaghetti
• 3 Pints of Tomatoes (Red, Yellow, Black)
• 2 Inches of good quality Chorizo (Palacio), chopped
• 2 to 3 Shallots
• 2 to 3 Cloves of Garlic
• 4 TBS Olive Oil
• 1/4 Cup of White Wine
• 1/4 tsp of Red Chip
• A Few Shakes of Thyme

Directions

1. In a large pan, pour the olive oil in the pan and set aside. Also, place a large pot of water to boil.
2. Throughly clean the clams.
3. Chop the shallots, garlic, and chorizo.
4. Over medium heat, heat up the olive oil. Add the shallots and cook for 3 minutes.
5. Add the chorizo and cook for a minute.
6. Add the garlic and cook for no more than 30 seconds.
7. Raise heat and add wine and clam juice to reduce slightly.
8. Lower heat to a simmer and add the thyme, tomatoes and clams.
9. Cover and cook until all clams open.
10. Serve over spaghetti and sprinkle with red chip pepper.