Santa Fe Clam Chowder. Make this now, because it's awesome.→[More:]

I suspect the recipe as-is would be great, but I:

* doubled the andouille, because dude, andouille.

* used a habenero rather than a jalepeno, because I forgot to buy a jalepeno at the store but had a habenero on hand.

* left the skin on the potatoes, because I'm lazy.

* substituted half the clam juice with white wine, because I was worried about it being too clammy.

* used two cans of canned clams rather than fresh clams.

* added the juice of half a lime at the end, because as I was busy figuring out a way to stop my eyes from burning I looked at the bowl of limes on the counter and thought, "Mmmm, lime juice would be good in the soup."

I think that for those who don't like cilantro, it could easily be left out or exchanged for flat-leaf parsley.

But! Short version!: This soup good!