12 oz (1/3 Lbs), Diced Chorizo
4 Lbs clams (manila or littleneck), shells scrubbed under cold running water
2 stalks of sliced celery
1 diced yellow onion
2 minced garlic cloves
2 tsp smoked paprika
1 medium rutabaga, peeled and diced
1 1/2 cups whole milk
1 cup heavy cream
Salt and black pepper
1/4 cup minced fresh parsley and/or scallions
Combine the rinsed clams with 2 cups cold water in a medium saucepan over medium-high heat. Cover and let steam until the clams open (about 8 min). Remove all the open clams, then re-cover and continue to cook any that haven’t opened for an additional 1-2 min. If they still don’t open, discard, but reserve the cooking liquid, straining it through a cloth, discarding any solids .
Remove the clams from their shells, and place in a bowl covered with a damp paper towel so that they don't dry out.
In a large, heavy-bottomed pot, sauté the Chorizo until slightly crisp. Remove the fat.
Add the celery, onions, garlic, paprika, and rutabaga, and sauté 2-3 minutes, just to soften them a bit. Add the strained clam liquid + 1 1/2 cups of water, and cook until the rutabaga is tender (10-15 min).
Add the milk, cream, and chorizo, and let simmer gently for 10 min (do not let it boil or the milk will curdle). Stir in the clams, and let simmer an additional 5 min. Taste and adjust seasoning with salt and pepper as desired. Garnish with parsley and scallions before serving.
Credit: inspired from Alejandra Ramos' recipe