烟熏蛤蜊杂烩

In a large saucepan, heat 1 tablespoon of the olive oil. Add half of the garlic and the lemon juice and cook over moderate heat until the garlic is fragrant, about 2 minutes. Add the water and wine and bring to a boil over high heat. Add half of the clams, cover the saucepan and boil until the clams start to open, about 3 minutes. Using tongs, transfer the open clams to a heatproof bowl. Cover and continue boiling until all of the clams in the saucepan have opened; discard any clams that do not open. Carefully pour the clam broth into a heatproof bowl, stopping before you reach the grit at the bottom. Remove the clams from their shells and coarsely chop them. Rinse out and dry the saucepan.

In a food processor, puree the drained tomatoes until smooth.

Heat 1 tablespoon of the olive oil in the saucepan. Stir in the onion, shallot, celery, soyrizo, crushed red pepper and the remaining garlic. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme, reserved clam broth, chopped clams, pureed tomatoes and half of the parsley. Simmer over low heat until the clams are tender, about 25 minutes. Discard the thyme sprigs and season the chowder with salt and pepper.

同时，在一个小的平底锅中，在中度高温下加热剩余的1汤匙油。当油很热，加入辣椒粉，一旦嘶嘶声，就会刮到一个小碗中。

将杂烩煮沸到中度高热，并添加剩余的蛤蜊。覆盖并煮至蛤蜊开放，大约4分钟。使用钳子，将打开的蛤蜊转移到碗中。当所有的蛤蜊打开时，用盐和胡椒粉杂烩。将杂烩舀成大，浅碗，并在每个碗中安排6块蛤蜊。撒上剩下的欧芹。将辣椒粉油在杂烩中淋上。