H2O - Dan Dunn
MOHOGANY CLAMS WITH CHORIZO AND CHILES
Toss the potatoes with the oil in a bowl. Arrange the potatoes in a single layer on a baking sheet. Roast at 350 degrees in a gas oven for about 20 minutes or until light brown. Cool slightly and place in a large serving bowl.
Scrub the clams under cold running water. Combine the clams, water, chorizo, lime juice and ancho chiles in a large saute pan and bring to a simmer. Simmer covered until the clams open. Discard any clams that do not open. Stir in the butter, tomatoes, cilantro, salt and pepper. Simmer until heated through. Pour the clam mixture over the potatoes. Serve with French bread or sliced baguette.
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