New England Clam Bake Stew

Preheat olive oil over medium heat in a large soup pot. Slice chorizo in 1/2-inch rounds and finely chop onion. Add onion and chorizo to pot and saute for 3 minutes or so until chorizo has mostly browned on all sides and onion has begun to soften.

Mince garlic and slice celery lengthwise and then crosswise into 1/4-inch dice. Add garlic and celery to onion and continue sauteing for another couple of minutes.

Meanwhile, leave skin on potatoes and cut each into 1/4-inch by 1/4-inch dice. Add diced potatoes to pot along with oregano, bay leaf, paprika and cayenne. Add white wine and bring to a boil. Continue to boil until wine is reduced by half.

Remove husk and silk from corn. Cut kernels from corn and set aside. Rinse clams in a colander. Dice tomatoes into small dice.

When wine is reduced, add corn, clams, diced tomatoes, tomato sauce, and chicken stock. Stir to combine. Cover with a lid and turn heat to high. Bring to a boil. Continue to boil for about 3 minutes until clams open up fully.

Adjust seasoning to taste with salt and pepper. Ladle stew into bowls and top each with chopped parsley.