Step 1

Heat the olive oil in a large, deep saute pan over medium-high heat and add in the chorizo. Cook, stirring continuously, until it renders out it's fat and begins to crisp up. Add in the shallots and cook for about 1 minute, until they've softened.

Step 2

Deglaze the pan with white wine, and add in the clams. Toss to coat, then cover the pan and let cook for about 5-8 minutes, until the clams start to open up.

Step 3

Remove opened clams to a serving dish, and discard any that don't open (but give them a minute! some just take longer). Add the corn to the pan, stir it around, then turn off the heat. Add the butter one piece at a time, stirring constantly, until it's all melted. Pour the sauce over the clams and top with cilantro. Serve immediately.