Chorizo ​​Clambake

Ingredients:

• 0.9 kg small clams (about 20 pieces), washed with a brush
• 4 tablespoons unsalted butter, room temperature
• 1-2 tablespoons adobo sauce (from a can of canned chipotle peppers)
• 0.5 kg small red potatoes
• 8 cloves garlic, crushed
• 4 ears of corn, shelled and quartered
• 3 cooked chorizo ​​sausages (not dry), about 280g, thickly sliced
• 2 poblano peppers, seeded and chopped
• Juice of 1 lime
• 1 cup fresh cilantro

Preparation:

1. In a small bowl, whisk together the butter, adobo sauce, and a pinch of salt until smooth.
2. Fill a large pot or Dutch oven with 3 quarts of water, season generously with salt, and add the potatoes and garlic. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 2 minutes. Add the clams, chorizo, and poblano; cover and cook until the clams open, 3 to 5 minutes (remove any unopened shells from the pot).
3. Using a slotted spoon, transfer the clams, potatoes, corn, chorizo, and poblanos to a large bowl; cover to keep warm. Pour 2 cups of the cooking liquid from the pan into a small saucepan and add the chipotle butter and lime juice. Place over medium-high heat and cook, stirring, until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth over it. Garnish with cilantro.