TEX MEX CLAMS CASINO WITH CHORIZO

For the chorizo cornbread crumbs:

• In a medium sauté pan over medium high heat, cook the chorizo until cooked through about 6-8 minutes.
• Lower the heat to medium, add the breadcrumbs, and cook until lightly toasted about 3 minutes.
• Transfer to a bowl to cool, season with salt and pepper.

For the clams:

• Preheat oven to 450°F.
• In a large sauté pan, cook the chorizo over medium high heat until cooked through approximately 6-8 minutes.
• Stir in the shallots and garlic, cook, stirring, until shallots have softened, about 4 minutes.
• Add the wine and clams, cover, and cook, checking occasionally, until clams begin to open. Using tongs, transfer opened clams to a large to cool, continue cooking the clams that have not opened.
• Uncover sauté pan and cook, stirring; until wine and clam liquid has evaporated, the chorizo mixture should become jam like. Remove from heat and let cool.
• In a medium bowl, stir the chorizo mixture and ¼ cup of cilantro and parsley and incorporate the softened butter. Mix thoroughly.
• Taste and season with salt and pepper.
• Open clams, pack chorizo butter mixture around the clams using a spreader or butter knife onto the bottom of the shell. Sprinkle with a small amount of chorizo cornbread crumbs on top each clam.
• Place in preheated oven and cook until butter melts and clams are heated through, 3-5 minutes.
• Stir in the remaining cilantro into cornbread crumbs, sprinkle and generous amount on top of each clam.
• Return to the oven for another minute until bread crumbs warm. Serve with lemon.