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1/2 # frozen chopped clams
1 1/4 # Large clams, steamed , removed from shells, and chopped
1 ea. red bell peppers, brunoise
1/2 ea. onion minced
1/2 # Spanish link chorizo
1 ea. garlic cloves, shaved
pink bread crumbs
1/4 bunch chopped parsley
Cholula to taste
Zest and juice from 1 lemon
Clam broth to bring to proper consistency
¼#melted butter
Hot sauce

Render chorizo, then sweat onion, peppers, and garlic. Cool and mix with chopped clams, Cholula, lemon, clam broth, and panko. Taste and adjust seasoning, if necessary. Stuff inside cockles. Brush with melted butter. Bake for 10 minutes, or until hot. Squeeze with lemon juice and hot sauce as desired.