Black Drum and Littleneck Clams with Chorizo

Ingredients

• white corn kernels, shaved from 3 ears of corn
• 1/4 cup red pepper, finely diced
• 1/2 cup Creole tomatoes, diced
• 1 white onion, diced
• 2 tsp. garlic, chopped
• 1 jalapeño, finely diced (no seeds)
• 2 tbsp. extra virgin olive oil
• 24 littleneck clams, washed
• 16 oz. crab broth (with live crabs, onion, celery, garlic, tomatoes: boiled, crushed, and strained)
• juice of one lemon
• 3 bay leaves
• salt
• 4, 4 oz. pieces of black drum (or any flaky white fish)
• 12 oz. sliced chorizo