Spicy Clams and Chorizo

1 dozen Little Neck Clams-optional
1 dozen Shrimp-shelled and UN-cooked
1 dozen Bay Scallops-size of a small marshmallows.
6 - 8 oz Chorizo-skin removed
1/2 cup Tomato/Pasta Sauce
1/2 onion, chopped
1 teaspoon Paprika
1 teaspoon Chili powder/Cayenne
Salt and pepper to season
1 bottle Clam Sauce(usually found by the canned fish section of grocery store)
1 1/2 glasses of white wine (one to drink and the other half to cook with)
                                                                                    4 garlic cloves pressed (optional)

Sauté the onion, chorizo, paprika, chili powder and garlic in a large sauté pan, with some olive oil. By adding the spices early on, they infuse into all of the other ingredients. Add the half a glass of wine and, half of the bottle of the Clam Juice. Season to taste.Let the whole thing simmer for about 10 - 15 minutes. At this point, the dish can be made ahead and set aside till needed.
Clean the clams thoroughly, you DO NOT want a mouth full of grit-trust me. Also, any Clams which are open at this point are DEAD-throw them away.
When you are ready to continue, add the seafood, place a lid onto of the pan and allow the seafood to wallow in it's own little Hot Tub. Within 10 minutes the clams should of all opened up, any Clams which at this point DO NOT open up, throw them away-they are also dead.
This can be served over a bed of rice, or Pasta. I prefer neither, just a loaf of good bread and some European butter--and another glass of wine.