Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil. Add the clams and cover. Cook the clams for about 6 to 8 minutes or until the shells open, discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. Or, hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Place the clams, still in the shell on a parchment-lined baking sheet. In a mixing bowl, stir the butter and 1 tablespoon of garlic together. Season the butter with salt and pepper. Spoon the butter on a large piece of plastic wrap. Form the butter into a 1-inch log and cover tightly and place in the refrigerator. Refrigerate for 1 hour. In a saute pan, render the chorizo for 2 minutes. Add the onions, celery and peppers. Season with Essence. Saute for 2 minutes. Stir in the remaining garlic and bread crumbs and remove from the heat. Stir in the water and parsley and season with Essence. Slice the compound butter into 12 equal slices. Season the clams with Essence. Place a slice of the butter on each clam. Place a 1/4 of a cup of the crust over the butter. Using your hands, pat the crust firmly into the clam shell. Top with the cheese. If using the poached clams, tie the shell tightly with butchers twine. Bake for 8 to 10 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley and Essence.

Combine all ingredients thoroughly.

Yield: 2/3 cup