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.