For Fish Stock: Rinse fish bones clean and place in a pot with celery and onion. Cover bones with water and salt. Bring stock to a boil; then, turn it down to simmer for 40 minutes. Remove from heat and allow stock to rest for 20 minutes. Strain and refrigerate.
For White Water Clams, Chorizo and Aji Amarillo Broth: Clean clams and discard any open or dead ones. Use a medium to large pot and sauté garlic in olive oil.
Add clams, chorizo, and peppers and cook for two minutes.
Deglaze with white wine; then pour in fish stock. Cover pot and allow liquid to simmer until clams open.
Stir in butter and cilantro. Lightly season with salt and add lemon juice.
Plate by spooning clams into warm bowls, pouring some sauce into each. Serve with grilled rustic bread.