You can add more or less of any these ingredients depending on whether or not you are eating this as an appetizer, by itself, or serving it over linguini. Either way, the flavor of the broth is pretty intense. Enjoy.
2 dozen little neck clams
(scrubbed)
1 cup chorizo diced½ cup diced onion
½ cup diced green or red pepper
3 garlic cloves mashed
¼ cup tequila
1 cup broth (chicken or vegetable)
½ teaspoon salt
1 tablespoon diced jalapeno
1 tablespoon canola or vegetable oil
¼ teaspoon chipotle powder (or red chili flakes)
½ cup chopped cilantro
Small loaf of sourdough bread (and butter if desired)
In a large pot brown the
chorizo in the oil. Add the peppers,
onions, and garlic and cook until the onion is soft and clear, about 3
minutes. Add the jalapeno, salt, and
chipotle, cook for 2 minutes. Add the
tequila and broth and bring to a boil.
Add the clams and cilantro and mix.
Cover the pot and cook for 8-10 minutes (clams will open), stirring once
in the process. Lightly toast slices of
the sourdough bread with a little butter.
Serve clams in a shallow bowl with sauce, use the bread for dipping.
