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chorizo-clam-pasta

It's always oyster this and oyster that, but what about the humble littleneck clam, and the even humbler cockle? These formidable little nuggets of protein bring so much flavor both in and out of their shell, a brininess that pairs deliciously with spicy, crispy chorizo. What better way to start cooking with bivalves then a one-pot dish fit for a hot day on the beach?

Ingredients