1 pack PanaPesca Hardshell Clams
1 tsp olive oil
1/4 cup diced red bell pepper
1/3 cup raw chorizo
1/4 cup white wine
2 tsp chopped rosemary
Ground black pepper to taste
French baguette or crusty bread
Heat olive oil in pan with a lid over medium heat, add the chorizo and cook for about 4 minutes while breaking it into smaller pieces with a cooking spoon.
Add the garlic and cook for 1 minute.
Add the wine and bring to a simmer.
Add the clams to the liquid, being careful not to add any pieces of shells that might be in the package.
Add some black pepper to taste, cover and cook for about 2-3 minutes.
All of the clams should be open at this point. If not, remove from the liquid and pry open.
Divide into bowls and serve with warm crusty bread.