Combine water, coriander and lemon in saucepot and bring to a simmer. Add clams and simmer until open. Remove one by one as they are open. Let cool. Once cool, remove the clams from the shells, reserving the shells for presentation
For the pine nut Sauce: In a sauce pot, sauté onions and garlic in the extra virgin olive oil until soft and translucent. Add pine nuts and cook on medium till the mixture becomes aromatic. Add the lemon juice then remove from heat. Move the mixture to a blender and add water and heavily season with salt. Puree on high till the mixture is smooth. Pass through a sieve.
chorizo vinaigrette:
Take 1 chorizo sausage (they are usually around 4 oz.) and remove the peel. Finely grind and add to a saucepot with 1 c extra virgin olive oil. Bring to a simmer and let cook until chorizo is slightly crispy. Add white onion and simmer another 2 minutes. Add 1 c white wine and cook until smell of alcohol has cooked off.
to serve:
Take a half shell and place 1T pine nut sauce on shell. Place clam on top of sauce, then place a small spoonful of warm chorizo vinaigrette. Place shells on a bed of salt for stability.
