Portuguese-Style Steamed Clams

Campbell's Portuguese-Style Steamed Clams Recipe

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!

At a glance

Prep

15 min.

Total

35 min.

Serves

4

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1/2 pound chorizo sausage or 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 or Swanson® Chicken Stock
3/4 cup dry white wine
1 can (about 28 ounces) diced tomatoes
48 small clams, scrubbed
1/2 cup chopped fresh cilantro or parsley
1 loaf Italian bread, sliced

How to Make It

  • 1

    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.

  • 2

    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.

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  • Recipe Note: This recipe can also serve 6 as an appetizer.
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RID#27280

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