Clam Bake with Corn, Potatoes and Chorizo

• 1.2 kg Clams, fresh, shells closed
• 4 pieces Fresh corn on the cob
• 700 g Mixed baby potatoes
• 250 g Chorizo sausage
• 60 g Butter
• 4 cloves Garlic
• 250 ml Dry White Wine
• 1 piece Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh flat-leaf parsley

1. Rinse the clams well under cold running water, scrubbing the shells, and discard any that are cracked or stay open when tapped. Halve any larger potatoes so they cook evenly, and cut each corn cob into 2 pieces. Slice the chorizo into thick rounds.
2. Put the potatoes in a large pot with a splash of water and a pinch of the salt, cover, and bring to a brisk simmer. Cook for 10 minutes, or until the potatoes are just starting to turn tender. Keep the heat at a lively simmer.
3. Add the corn and chorizo, cover again, and cook for 5 minutes. The chorizo should start to release its oils and the corn should be turning bright. Give the pot a gentle shake once or twice to settle everything.
4. Add the butter and garlic, then pour in the wine. Cover and cook for 2 minutes so the garlic turns fragrant and the butter melts into the broth. Keep the heat high enough to maintain steady steam.
5. Tip in the clams, cover tightly, and steam for 5 to 7 minutes, shaking the pot halfway through, until the clams have opened. Remove from the heat and discard any clams that remain closed. Season the cooking juices with the remaining salt and the pepper.
6. Finely chop the parsley and zest the lemon, then cut the lemon into wedges. Stir the parsley and lemon zest through the pot, then squeeze in a little lemon juice to taste. Serve straight from the pot with lemon wedges and plenty of the cooking juices spooned over.

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