1/2 lb smoked chorizo or andouille sausage, 1/2 finely chopped and 1/2 cut into 1/4-inch-thick slices
1.5 cups chicken stock or low-sodium broth
1 yellow onion, chopped
3 garlic cloves, peeled and minced
1 potato, cubed
1 corn, cut to 2 inches thick
1/2 lb medium shrimp
20 little neck clams, scrubbed
20 mussels, scrubbed
3 tablespoon olive oil
1/2 cup dry white wine
3 tablespoon chopped fresh flat leaf parsley for garnish
1/2 teaspoon salt
1/2 teaspoon pepper

1) Heat olive oil in a large heavy pot or Dutch oven over medium heat.

2) Add onion and garlic. When onion soften, add corn, potatoes, salt and pepper.

3) Stir in stock and wine. Bring to boil. Reduce heat to medium-low. Simmer till potatoes and corn are tender. About 20 minutes.

4) Meanwhile, in a large skillet, add chopped and sliced sausage and cook over medium heat. Stir often until browned, about 5 minutes. Remove from heat.

5) When potatoes and corn are tender, stir in shrimp, cooked sausage, little neck clams and mussels.

6) Cover and let it cook over medium low heat till the clams and mussels open, about 10 minutes.

7) Remove from heat. Skim any fat from the surface and remove any unopened clams and mussels.

8) Stir in chopped parsley and serve in soup or shallow bowls with garlic baguette toasts. Garnish with parsley.