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!
cost per recipe: $13.55
The price is determined by the national average.
pound chorizo sausage , pepperoni or Italian pork sausage, diced
pound bacon, diced
cloves garlic, chopped
teaspoon crushed red pepper
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup dry white wine
can (about 28 ounces) diced tomatoes
small clams, scrubbed
cup chopped fresh cilantro or parsley
16 ounce loaf Italian bread, sliced
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.