Chorizo Clams

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Ingredients

1 tablespoon canola oil

3/4 cup diced dried Spanish chorizo, casing removed

1/2 cup diced onion

1/2 cup diced red bell pepper

1/2 teaspoon salt

3 garlic cloves, smashed

1/4 teaspoon red chili flakes

1 tablespoon seeded, finely diced jalapeno

1/4 cup tequila, white preferred

1/4 cup Chicken Stock (page 362 or low-sodium store-bought)

2 pounds littleneck clams, scrubbed

1/4 cup chopped cilantro

1/4 lemon

4 slices rustic sourdough bread

2 tablespoons olive oil

Cilantro sprigs, for garnish

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