Ingredients

2 tablespoons extra-virgin olive oil

4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice

12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes

1 medium onion, chopped

1 celery stalk, chopped

1/3 cup canned diced green chilies

1 large jalapeño chili, seeded, chopped

1 garlic clove, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 cup canned crushed tomatoes with added puree

1 cup frozen white corn kernels

3 8-ounce bottles clam juice

• 24 littleneck clams, scrubbed
• 6 tablespoons chopped fresh cilantro

Description

Green Chilies, Cumin, And Chorizo Flavor This Spicy Southwestern Rendition Of The Eastern Seaboard Classic.

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