Ingredients
Method
1.Melt butter in a large pot, add onion and chorizo. Cook on medium heat for 5 minutes, stirring as you go. Fold in the kernels and remove from heat.
2.Drain the cleaned clams and place into another large pot. Add the cider and bring to the boil. Cover with lid and steam for 4-5 minutes or until clams just open (discard any that don’t open). Drain clams in a colander and reserve the cooking liquid. Strain liquid through a fine sieve.
3.Place the pot of onion mixture back on the element, cook on a medium heat for 2 minutes then add the cream, soy sauce and cooking liquid. Reduce by half then season with salt and pepper to taste. Toss in the clams and mix well.
4.Ladle into dishes, garnish with spring onion and serve alongside some slices of toasted ciabatta (optional).
