1 tablespoon canola oil
3/4 cup diced dried Spanish chorizo, casing removed
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 teaspoon salt
3 garlic cloves, smashed
1/4 teaspoon red chili flakes
1 tablespoon seeded, finely diced jalapeno
1/4 cup tequila, white preferred
1/4 cup Chicken Stock (page 362 or low-sodium store-bought)
2 pounds littleneck clams, scrubbed
1/4 cup chopped cilantro
1/4 lemon
4 slices rustic sourdough bread
2 tablespoons olive oil
Cilantro sprigs, for garnish