Authentic Portuguese Clam and Chorizo Cataplana

Heat 2 tablespoons of olive oil in a large cataplana pot or a heavy-bottomed pot with a tight-fitting lid over medium heat. Add the sliced chorizo and cook for 5 minutes, stirring occasionally, until lightly browned and some fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped onion to the pot and cook for 7 minutes over medium heat, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.

Stir in the diced tomatoes and dry white wine. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.

Add the scrubbed clams to the pot, nestling them into the tomato mixture. Return the cooked chorizo to the pot, distributing it evenly.

Cover the pot tightly with its lid and cook for 8-10 minutes over medium heat, or until all the clams have opened. Discard any clams that do not open.

Garnish generously with fresh chopped parsley before serving directly from the cataplana pot.