Directions:
- 1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.
- 2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.
- 3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3226.54 Kcal (13509 kJ) | ||
| Calories from fat | 304.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.79g | 52% | |
|---|---|---|---|
| Cholesterol | 8mg | 3% | |
| Sodium | 952.5mg | 40% | |
| Potassium | 369.6mg | 8% | |
| Total Carbs | 23.66g | 8% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 71.6mg | 119% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 20.3mg | 113% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 435.01 Kcal (1821 kJ) | ||
| Calories from fat | 41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 52% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 3% | |
| Sodium | 128.42mg | 40% | |
| Potassium | 49.83mg | 8% | |
| Total Carbs | 3.19g | 8% | |
| Sugars | 0.95g | 28% | |
| Dietary Fiber | 0.73g | 22% | |
| Protein | 0.95g | 14% | |
| Vitamin C | 9.7mg | 119% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 2.7mg | 113% | |
| Calcium | 5.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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