Step 1

Sort through clams and discard any already open ones that won't close.

Step 2

Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (1/3 cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.

Step 3

Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)

Step 4

Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn. (See note, if you want to add Spanish choriz)

Step 5

Stir in the tomatoes and add the cumin, paprika and red pepper flakes (or Aleppo pepper). Pour in the white wine and water. Raise the heat to bring the liquid to a gentle boil. Cook for a few minutes until the tomatoes soften a bit (about 5 to 7 minutes). Add another pinch of salt, if needed.

Step 6

Steam the clams in the white wine sauce. Lower the heat back to medium and add the clams. Cover with a lid and cook until the majority of the clams are open (anywhere from 7 to 10 minutes) Discard any clams that are still closed.

Step 7

Turn the heat off. Add the green onion and parsley.

Step 8

Serve immediately in bowls with a side of your favorite crusty bread.