• 1 dozen littleneck clams + ½ cup reserved clam juice
• ½ cup fresh-squeezed lime juice
• ½ lb chorizo, diced
• 4 tbsp melted butter
• 2 cups Panko breadcrumbs

Note: Store fresh littlenecks on a baking sheet in one flat row in the refrigerator just before use. This will calm the clams and make them easier to shuck

1. Open littlenecks and reserve juice (½ cup juice is needed). Discard top shells, and loosen clam on bottom. Place on sheet pan on the half shell, and refrigerate until ready to combine with other ingredients
2. Preheat oven to 375º
3. Put clam juice and lime juice in pan and reduce by half over high heat
4. Add chorizo and cook until chorizo is browned. Remove and let cool
5. In medium mixing bowl, combine melted butter, breadcrumbs and the chorizo mixture.  If too wet, add more breadcrumbs. If too dry, add 1 tbsp additional butter at a time
6. Mound mixture over each clam on half shell. Pack firmly
7. Bake until golden-brown, 10-12 minutes, and serve warm