Portuguese-Style Steamed Clams recipe

Serves: 4 as a main course or 6 as an appetizer

4 dozen small clams
1/2 pound chorizo, pepperoni or Italian pork sausage, diced
1/2 pound bacon, diced
3 cloves garlic, chopped
1 teaspoon crushed red pepper
1 3/4 cups Swanson Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3/4 cup dry white wine
1 can (28 ounces) diced tomatoes
1/2 cup chopped fresh cilantro or parsley
8 sprigs fresh cilantro
1 loaf Italian bread, sliced

Scrub the clams using an abrasive scouring pad, then soak in cold water taking care to leave any sand undisturbed. Discard the water.

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.

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.

Divide the clams among 4* serving bowls. Ladle the broth mixture over the clams. Garnish with cilantro and serve with bread.

* Serves 6 as an appetizer.

Recipe and photograph provided courtesy of Campbell's Kitchen