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FRANK'S CLAM STEW

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Servings: 12

Ingredients:

  • 12 lbs. Littleneck clams
  • 1 1/2 lbs. Italian sausage, casings removed, coarsely chopped
  • 3/4 cup Olive oil
  • 12 each Sliced garlic cloves
  • 6 cups Diced plum tomatoes
  • 3/4 cup Diced onion
  • 3/4 cup Diced green bell pepper
  • 3/4 cup Diced red bell pepper
  • 3/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 Lime
  • 1/2 tsp. Cumin
  • 6 cups Water
  • 1/4 cup Minced cilantro
  • To taste Black pepper

Directions:

  • 2.   For each serving, saute 2 oz. sausage and 1/2 tbsp. garlic in 1 tbsp. hot oil until sausage is browned.
  • 3.   Add 1/2 cup tomatoes, 1 tbsp. each onion and bell peppers. Simmer 3 min.
  • 4.   Stir in 1 tbsp. RedHot/lime Sauce, 1/2 cup water and 1 lb. clams. Heat to a boil. Simmer, covered, until clams open. Discard any unopened clams. Sprinkle with 1 tsp. cilantro and season with pepper to taste. Serve with crusty bread, if desired.
  • 1.   Scrub clams and refrigerate until needed. Mix FRANK'S® REDHOT® Original Cayenne Pepper Sauce, juice from 1/2 lime, and cumin; set aside.