Serve this in a large bowl with Italian garlic bread.
1 tbsp. olive oil
2 garlic cloves, minced
4 shallots, thinly sliced
1/2 cup chopped spicy Mexican chorizo
32 clams, rinsed
8 shrimp, peeled and deveined
1 cup white wine
4 cups bottled clam juice
2 tbsp. butter
1 tbsp. chopped fresh herbs (thyme, parsley, rosemary)
1. In a large skillet, heat oil over medium heat. Add garlic, shallots, and chorizo and cook 30 seconds.
2. Add clams and shrimp. Add white wine and reduce liquid by half. Add clam juice and cover until all clams open.
3. Swirl in butter and herbs.