Steamed Clams with Chorizo and Fresh Corn

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1 tablespoon olive oil

1/2 pound chorizo, sliced 1/4-inch thick

1/2 cup finely chopped Spanish onion

1 tablespoon finely chopped garlic

1 cup dry white wine

1 cup fresh corn kernels

40 small clams

Salt and freshly ground pepper

1/4 cup coarsely chopped parsley

Loaf of French bread, sliced 1/2-inch thick