Prep Time 30 min
Cook Time 30 Min
Servings 4
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Pure Canola Oil
  • 1/4 cup finely chopped red onion
  • 1 tsp. minced fresh garlic
  • 1/2 cup diced fully cooked smoked Spanish chorizo sausage
  • 1 (14 oz.) can diced tomatoes
  • 1/2 tsp. crushed red pepper flakes
  • 2 dozen fresh littleneck or middleneck clams, soaked in ice water 1 hour
  • 1 (14 1/2 oz.) can chicken broth
  • 1/4 cup finely chopped fresh parsley leaves
  • Sliced Italian bread

Directions

  • Step 1

    HEAT oil in Dutch oven over medium heat. Add onion and garlic. Cook 5 minutes or until tender. Stir in sausage; cook 2 minutes. Stir in tomatoes and crushed red pepper flakes; cook 2 minutes.

  • Step 2

    ARRANGE clams over sausage mixture. Pour chicken broth over clams. Cover with tight fitting lid. Simmer 3 to 5 minutes, removing clams to serving bowl as they open. (Discard any clams that do not open.) After all clams have been removed, stir parsley into skillet mixture. Pour over clams. Serve with bread.

Serving size
(1/4 of recipe)

  • Calories 360
  • Calories from Fat170g
  • Total Fat 20g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 1650mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 2g
  • Sugars 4g
  • Protein 26g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet