1/2 pound of chorizo squeezed out of the skin and rendered plus 2 lbs cleaned (she uses several changes of water with some corn starch for them to spit out anything nasty) and picked over (discard open ones before cooking) placed in a dutch oven or steaming pot with enough space that they have room to open. add a half a bottle of white wine, cook off the alcohol and add 1 c heavy cream. cook until all are open (toss out any closed ones) and serve with fresh cilantro
I haven't made this yet but I will!