2 Tbs. Extra Virgin Olive Oil

4 Oz. Spanish Chorizo or Andouille Sausage (If you like it hot use a Cajun style Andouille Sausage) cut into 1/3-inch dice

12 Oz. White- Skinned Potatoes peeled, cut into ½ inch cubes

1 medium onion, chopped

1 Large Celery stalk, chopped

9 Oz. Canned diced Green Chiles

4 Oz. Can of diced Jalapeno

3 Large Jalapeno, seeded and course chopped

6 Garlic clove, minced

1 Tsp. Dried Oregano

1 Tsp. Ground Cumin

½ Tsp. White Pepper Corns (I Fresh grind the pepper corns, cumin seed and oregano)

1 14 ½ can of Dice Tomatoes with Juice

3/4 Can of White Corn

3 8 Oz. Bottles of Clam Juice

24 or more Fresh Live Littleneck Clams, scrubbed

6 Tbs. Chopped Fresh Cilantro

Heat oil in heavy large pot over medium high heat. Add sausage and saute until fat is renders. Add the potatoes, onion, celery, canned chiles, jalapeno, garlic, saute until onions are translucent, about 5 min's, Mix in oregano, pepper and cumin mix good. Add tomatoes, corn and clam juice, bring to a boil. Reduce heat to medium low. Cover and simmer until potatoes are almost tender, about 12 min's. ( this can be made days ahead if you want).

Bring broth to a boil and add clams. Reduce heat to medium-high and cover. Cook until clams are open and potatoes are tender.

Mix in Cilantro and serve.