Portuguese-Style Steamed Clams
Here's a way to make steamed clams even better. Steam the clams in a savory blend of chicken broth, white wine and diced tomatoes, accented with bacon, chorizo and garlic. It's easy and really good!
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Cooking Directions
- Cook the chorizo and bacon in an 8-quart saucepot over medium-high heat until they're well browned, stirring often. Pour off any fat.Add the garlic and red pepper to the saucepot and cook and stir for 3 minutes. Stir in the broth, wine and tomatoes and heat to a boil. Add the clams. Cover and cook until the the clams open, stirring often. Discard any clams that do not open. Sprinkle with the cilantro, if desired. Serve with the bread.
Ingredients
- 0.5 pound chorizo sausage , pepperoni or Italian pork sausage, diced0.5 pound bacon, diced3 cloves garlic, chopped1 teaspoon crushed red pepper1.75 cups Swanson® Chicken Broth0.75 cup dry white wine1 can (about 28 ounces) diced tomatoes48 small clams, scrubbed0.5 cup chopped fresh cilantro or parsley1 16 ounce loaf Italian bread, sliced