Santa Fe Clam Chowder

Directions

1. 1
   Heat oil in heavy large pot over medium-high heat.
2. 2
   Add chorizo; saute until fat is rendered, about 3 minutes.
3. 3
   Add next 6 ingredients; saute until onion begins to soften, about 5 minutes.
4. 4
   Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice.
5. 5
   Bring to boil.
6. 6
   Reduce heat to medium-low.
7. 7
   Cover and simmer until potatoes are almost tender, about 12 minutes.
8. 8
   (Can be made 1 day ahead.
9. 9
   Refrigerate uncovered until cool, then cover and chill.
10. 10
    Bring to simmer before continuing.)
11. 11
    Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open).
12. 12
    Mix in 4 tablespoons cilantro.
13. 13
    Season to taste with salt and pepper.
14. 14
    Divide clams among 6 shallow soup bowls.
15. 15
    Ladle chowder over.
16. 16
    Sprinkle with remaining cilantro and serve.
17. 17
    A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo.
18. 18
    Spanish chorizo is available at Spanish markets and specialty foods stores.