4 large cooked chorizo sausages, halved lengthways
3 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
250 g (8 oz) clams, scrubbed
75 ml (3 fl oz) water
8 slices ciabatta bread, toasted
125 g (4 oz) cherry tomatoes, halved
finely grated rind and juice of 1 lemon
handful of parsley leaves, chopped
rocket leaves, to serve
Heat a griddle pan until smoking. Add the chorizo and cook for 2 minutes on each side or until lightly charred.
Meanwhile, heat the olive oil in a large saucepan. Add the shallot and garlic and cook for 3 minutes until softened. Add the clams and the measurement water, cover with a lid and leave for 5 minutes over a low heat until the clams have opened, discarding any that do not open.
Arrange the toasted ciabatta bread and chorizo in serving bowls. Add the tomatoes, lemon rind and juice and parsley to the pan with the clams and stir until heated through. Spoon the clams over the bread and chorizo and top with rocket leaves.