1 lb little neck clams or mussels
¼ lb diced chorizo sausage
1 diced tomato
½ oz basil leaves
2 shallots
1 oz white wine
2 oz butter
In stock pot, cook sausage with shallots until done, deglaze with tomatoes and wine. Add butter and clams. Cook until clams open.
Dish into bowls and top with basil chiffonade. Serve with toasted baguette slices and a drizzle of olive oil.