Santa Fe Clam Chowder

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ounces Spanish chorizo* or andouille sausage, cut into 1/3-inch dice
• 12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 /3 cup canned diced green chilies
• 1 large jalapeño chili, seeded, chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 cup canned crushed tomatoes with added puree
• 1 cup frozen white corn kernels
• 3 8-ounce bottles clam juice
• 24 littleneck clams, scrubbed
• 6 tablespoons chopped fresh cilantro

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