2 garlic cloves, minced
1/4 lb sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup)
2 tablespoons extra-virgin olive oil
2 (14-oz) cans stewed tomatoes
4 lb littleneck clams (2 inches in diameter), scrubbed
clams, chorizo, tomato

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens
corn, tomato, scallion

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
1/4 cup filtered water
garlic, onion, tomato, greens, pepper, organic