Clambake with Chorizo

• 4 tablespoons unsalted butter, at room temperature
• 1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo)
• Kosher salt
• 1 pound baby red-skinned potatoes
• 8 cloves garlic, smashed
• 4 ears of corn, husked and quartered
• 2 pounds littleneck clams (about 20), scrubbed
• 3 links fully cooked (not dried) chorizo (about 10 ounces), cut into thick slices
• 2 poblano chile peppers, seeded and sliced
• Juice of 1 lime
• 1 cup fresh cilantro

1. Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.
2. Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic.
3. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes.
4. Add the corn and cook 2 minutes.
5. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).
6. Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm.
7. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice.
8. Whisk over medium-high heat until the butter melts and the broth is hot.
9. Uncover the clam mixture and pour the hot broth on top.
10. Top with the cilantro.
11. Photograph by Justin Walker

unsalted butter, adobo sauce, kosher salt, potatoes, garlic, corn, littleneck clams, chorizo, chile peppers, lime, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/clambake-with-chorizo.html (may not work)