Ingredients
- 24 littleneck or Manilla clams
- Two 4-inch-long links smoked Spanish chorizo sausage
- 2 tablespoons olive oil
- 3 cloves garlic, very thinly sliced (preferably with a madoline)
- 2 cups dry white wine
- Leaves from 5 sprigs fresh thyme, coarsely chopped
Description
Serious Eats
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