24 Clams, (rinse well before use)
4 oz. Mild Chorizo
1 Tablespoon Olive oil
2 oz Gold Tequila
1/4 cup chopped onion
1 Tablespoon Chopped Garlic
½ cup tomato concasse
1 Cup vegetable Stock
1 Tablespoon chopped cilantro
Rinse and scrub clams Heat Olive oil on medium heat in sauté pan. Add onion and cook until soft, about 2 minutes, add garlic and cook one more minute. Add remaining ingredients and cover. Cook until clams open and serve in a large bowl garnishing with chopped cilantro.
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