Saffron and chorizo steamed clams

Method

1. Gently scrub the clams, discarding any that don’t close, then soak in salted water for about 20 minutes so they expel any sand. The soaking water should taste like the sea; not enough salt and they’ll drown. Rinse, drain, then chill the clams until ready to use, but for no longer than 6 hours.
2. Cook the chorizo in a large pan (one that has a lid) over a moderate heat for 3-4 minutes, stirring, until the oil is released. Remove the chorizo from the pan, leaving behind the red oil. Add the olive oil and let it heat up, then add the shallots, leek, ginger and garlic and cook until soft.
3. Add the saffron and cook for 1-2 minutes, then turn up the heat and add the clams and wine. Cover and leave to bubble for 2 minutes or until all the clams are open (discard any that stay closed). Return the chorizo to the pan and add the parsley. Mix gently, being careful not to dislodge the clams from their shells.
4. Spoon onto a warm serving platter, then scatter with a handful or two of the pomegranate seeds. Serve immediately with buttered crusty bread, if you like.