Littleneck “Clam Boil” With Chorizo Chicken Sausage And Potato

1. 1

   In a large pot add the onion, garlic and olive oil. Saute for 2-3 minutes to soften.

2. 2

   Add the chicken sausage, breaking it up with a wooden spoon as it browns; 3-5 minutes.

3. 3

   Add the tomato paste and smoked paprika and saute, stirring, for 1 minute.

4. 4

   Add the seafood stock and potatoes and simmer, covered for 10-15 minutes or until the potatoes are tender but firm.

5. 5

   Add the clams, cover and cook over medium high heat for 8-10 minutes (stirring once to help the clam open).

6. 6

   Once the clams are open, add the oregano, toss to combine and serve Immediately.

No additional tips available.