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• 1 lb. Clearwater Hard Shell Clams
• 1 Chorizo Sausage Link, cut in thin strips
• 6 strips bacon, minced
• 1 cob corn, cut into 1 inch pieces
• 1 onion, finely sliced
• 1 stalk celery, diced
• ½ cup white wine
• 3 tbsp. butter

• Preheat a large pot over medium heat then add the bacon and Chorizo and saute until cooked through.
• Add the butter, onions and celery and sauté until the vegetables are tender.
• Deglaze the pan with white wine, then add the corn and allow to simmer for five minutes.
• Add the clams and steam with the remaining ingredients until the clams are cooked through and all the shells have opened.
• Pour the contents of the pot into a large bowl and serve with crusty bread for an informal meal.