1. Scrub the clams using an abrasive scouring pad, then soak in cold water taking care to leave any sand undisturbed. Discard the water.
2. Cook the chorizo and bacon in a large, heavy 8-quart saucepot over medium-high heat or until well browned. Pour off fat. Add the garlic and red pepper and cook for 3 minutes. Add the broth, wine and tomatoes. Heat to a boil.
3. Add the clams. Cover and cook over high heat until the clams open, stirring often. Sprinkle with cilantro and season to taste. Discard any clams that do not open.
4. Divide the clams among 4* serving bowls. Ladle the broth mixture over the clams. Garnish with cilantro and serve with bread.
TIP: * Serves 6 as an appetizer.
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
