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1
Fill a large bowl with cold water and place the clams in the water (they should be covered).
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2
Let soak for 10 minutes, then drain.
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3
Scrub the clams under cold water and set aside.
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4
Fill a large pot with heavily salted water and bring to a boil.
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5
Cook the pasta according to the package directions.
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6
While the pasta cooks, heat the olive oil in a large, straight-sided pan with a tightfitting lid over medium-high heat.
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7
When the oil shimmers, add the chorizo and break it up with the back of a spoon.
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8
Cook, stirring occasionally, until brown, about 6 minutes.
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9
Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.
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10
Drain the pasta, reserving 1/2 cup of the cooking liquid.
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11
Return the pasta to the pot and set aside.
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12
Remove the straight-sided pan from heat, carefully add the vodka, and stir to scrape up any browned bits from the bottom of the pan.
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13
Add the reserved clams, cover, and steam until the clams open, about 3 to 5 minutes.
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14
(Discard any that dont open.)
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15
Add the clams, chorizo, reserved pasta water, and parsley to the pot with the pasta and stir to combine.
