Cooking Directions

• Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the saucepot.
• Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.

Ingredients

• 2 jars (16 ounces each ) Pace® Picante Sauce
• 1 bottle (about 8 ounces) clam juice
• 0.25 cup dry white wine
• 1 package (about 3 1/2 ounces) chorizo sausage, sliced
• 2.5 pounds cod, haddock
• 24 littleneck clams
• 2 cups long grain white rice, cooked according to package directions (about 6 cups)