California clam chowder

Fry the soy chorizo in a hot wok, flattened and spread out, 3 to 4 minutes per side until crisp with burned bits; remove for the topping.

Add a little neutral oil and break the roll into small bites into the wok; toss until golden and crispy; set aside as croutons.

Add a little oil and the diced yellow onion; soften 3 to 4 minutes.

Add the diced jalapeno and cook about a minute; add smoked paprika, cumin, oregano and chipotle chili powder and toast, then the minced chipotle chilies.

Add a little more oil and the garlic; cook about a minute until fragrant.

Add the diced russet potatoes and the liquid from three cans of clams, then bottled clam juice to cover.

Bring to a boil, turn down a little and cook 15 to 20 minutes until the potatoes are soft.

Optionally mash some of the potatoes to thicken. Add about a cup and a half of heavy cream, return to a simmer and cook about 5 minutes to thicken.

Season with a pinch of salt and pepper; add the clams and chopped cilantro and let the clams heat through.

Serve topped with the croutons, the crisp chorizo, avocado, a little more cilantro and a squeeze of lime juice.