Here's a recipe from Epicurious

Bon appetit

Here is a link that might be useful: Clams in wine and chorizo

thanks

In New England, particularly around New Bedford, Fall River, Newport, etc...you are more likely describing Portuguese chourico which is not cured and must be cooked like any other fresh pork sausage. You do not have to take it out of the casing - you can slice it but chourico and it's cousin, linguica, can be quite greasy.

seagrass

Here's a recipe from Food and Wine.

Here is a link that might be useful: Portuguese Clam and Chorizo Stew

Ah yes ...you are probably right! I have better access to Chorizo with many Hispanic markets in the NY area although I have seen Portugese in the bigger markets...which would create less grease??

The two recipes that are linked above seem to use two different types of sausage. It looks like the one from Epicurious uses the dried, cured stuff and the one from Food & Wine uses the fresh/uncured stuff. I think the latter would be greasier but I'm not sure. If you look at the directions for the Food & Wine recipe, it calls for taking the sausage out of it's casing (it's quite firm), coarsely dicing it and then simmering in some water before proceeding to use it in the recipe. This would cut down on the grease.

Since I've been living in Holland, I have been able to buy really good Spanish chorizo (the cured kind). When I use it in a mussel/white wine/tomatoes type of brothy sauce for pasta the amount of grease/fat doesn't bother me because it's really dispersed in the amount of the other ingredients. But when I tried using the same stuff in a paella, I found it to be very greasy.

Don't know if this helps you or not!

seagrass

Thanks Seagrass!