1 pound of shrimp (with or without the shells)
1 pound Spanish style chorizo, sliced into chunks
3 ears of corn, broken in half
1 - 2 pounds of red skinned potatoes (10 - 12)
1/4 - 1/2 bottle white wine (I used a Chardonnay that had hints of citrus)
1 and 1/2 - 2 cans chicken broth
3 - 4 tablespoons minced garlic
canola or olive oil (I used canola)
red pepper flakes, salt, pepper, Old Bay seasoning
Saute garlic, red pepper flakes, and oil in stock pot over high heat.
Add salt, pepper, and wine.
Add chicken broth, potatoes, and chorizo.
Cook about 10 - 15 minutes.
Add corn, clams, and Old Bay seasoning.
Cook 10 - 15 more minutes or until most of the clams open up.
Add shrimp and cook an additional 5 minutes. (depending on the type of shrimp used)
Serve with crusty bread, melted butter, and lemon wedges.