Paella-Style Quick Clam Bake
"I love cornon the cob.Theres a picture ofme in a family album:Asleep in my highchair, I have a firmgrip on a gnawed-tothe-core corncob. Iloved the sweet tasteof corn so much thatI cried if my mothertook away the cob, thekernels long goneatoddlers unfit teethingtoy. I turn 43 thismonth, and I try notto throw such fitswhen summers goldrush of corn runs out...."
INGREDIENTS
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2 1/2cups chicken stock
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A generous pinch saffron threads (about 24)
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2 tablespoons butter
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1/2cup broken thin spaghetti or orzo pasta
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1 cup organic white rice
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1 plum tomato, seeded and chopped
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2 tablespoons EVOO
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1/2pound cured chorizo, casings removed and meat diced 1/2 inch thick
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2 large ears corn, shucked and cut into 4 pieces each
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1 fresno or long hot red chile pepper, thinly sliced
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4 cloves garlic, thinly sliced
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1/2cup crisp beer or dry white wine
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4 pounds littleneck or manila clams (about 12 clams per person), scrubbed
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A generous handful cilantro or flat-leaf parsley, chopped
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