Clams and Chorizo Appetizer

I concocted this wonderful dish after watching Mario Batali and then Emeril.  It's a great appetizer.  Just enough to have your guests wanting more.  I buy usually about 8-10 clams per person. 
Enough clams for your guests

1/4 cup corn meal
2 tablespoons EVOO
1 smoked chorizo sausage, cut into small dice (this stuff goes a long way)
3 cloves garlic, minced
3 plum tomatoes, seeded and diced
1/4 cup chopped parsley
1 cup dry white wine (not oak aged)
1-2 bottles clam juice
sea salt and pepper
parmesan cheese, grated (no canned!)

About 30 minutes before preparing the dish, in a bowl big enough to hold all the clams, put in clams, cover with water and add corn meal.  Stir to mix in cornmeal.  After 30 minutes, thoroughly rinse and clean the clams.  Place the clams in a clam cooker or big sauté pan.  Put in about a quarter of an inch of water.  maybe a little more.  Remember, we're steaming these things.  Turn on high heat and cover.  You may have to lower the heat so water doesn't boil out of the pan.  After all the clams are open, turn off heat.  Remove clams and strain the broth through cheese cloth or a paper towel into a small dish.  Save.  Cover clams.  In another sauté pan,  heat the olive oil until shimmering.  Add chorizo and cook 1 minute then add the garlic, cook 1 minute (do not burn!).  Add the tomatoes, cook one minute, add the wine and bring up to high heat.  Boil for one minute.  Add the clams and the parsley.  Put in enough of the natural clam juice as well as bottled to give yourself a nice broth for the clams.  This is not a soup. Heat through. You want enough broth to let your guests dip in some crusty bread.  Top with grated parmesan.  Trust me.  You're guests will lap this up.  Bon Appetit!