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 open/dead ones. Use a medium to large pot and sauté the garlic in olive oil. Add the clams, chorizo and peppers and cook for 2 minutes. Deglaze with white wine, then pour in the fish stock. Cover pot and allow liquid to simmer until clams open. Stir in butter and cilantro. Lightly season with salt and add lemon juice.

For fish stock: Rinse fish bones clean and place them in a pot with the celery and onion. Cover the bones with the water and salt. Bring the stock to a boil, then turn heat down and simmer stock for 40 minutes. Remove from heat and allow stock to rest for 20 minutes. Strain and refrigerate.

To plate: Spoon clams into warm bowls, pouring some of the sauce into each. Serve with grilled rustic bread.