In a large sauce pan, heat the olive oil. When the oil is hot, render the chorizo for 3-4 minutes. Add the onions and celery. Continue sautéing for 3 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the tomatoes and garlic, sauté for 2 minutes. Stir in the potatoes, reserved clam liquid and salt cod. Add the chicken stock and white wine. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the clams and parsley, cover, and continue simmering for 3 minutes. Ladle the chowder in a shallow bowl. Serve with a loaf of crusty bread.
Yield: 6-8 servings