From: Chef Paula DaSilva, 1500°, Eden Renaissance, Miami Beach, FL. Yield: 6 servings. 60 littleneck clams 3 Tbsp. minced garlic 2 Tbsp. olive oil 1 cup chorizo, diced 2 Tbsp. Aji Amarillo peppers, julienne ½ bottle white wine 1 qt. fish stock (recipe follows) ¼ lb. butter 3 Tbsp. fresh cilantro leaves 1 lemon, juiced to taste, salt Fish Stock: 1 lb. halibut fish bones 1 rib celery, diced 1 onion, diced pinch of salt 1 qt. water For clams: Clean clams and discard any ...

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