Ingredients

• 1 medium onion, chopped
• 1 yellow bell pepper, chopped
• 1 garlic clove, minced
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup dry white wine
• 2 lb littleneck clams (2 inches wide), scrubbed
• 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
• 2 tablespoons fresh cilantro

Instructions

1. Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
2. Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.