Littleneck “Clam Boil” With Chorizo Chicken Sausage And Potato

• 2 tablespoons virgin olive oil extra-
• 2 cloves garlic roughly chopped
• 1 1/2 cups yellow onion diced
• 1 tablespoon tomato paste
• 1/4 cup fresh oregano chopped
• 1 teaspoon smoked paprika
• 1/2 pound chicken sausage chorizo, removed from casings
• 2 cups seafood stock
• 6 small potatoes cut into 1/2" cubes
• 24 clams scrubbed

1. In a large pot add the onion, garlic and olive oil. Saute for 2-3 minutes to soften.
2. Add the chicken sausage, breaking it up with a wooden spoon as it browns; 3-5 minutes.
3. Add the tomato paste and smoked paprika and saute, stirring, for 1 minute.
4. Add the seafood stock and potatoes and simmer, covered for 10-15 minutes or until the potatoes are tender but firm.
5. Add the clams, cover and cook over medium high heat for 8-10 minutes (stirring once to help the clam open).
6. Once the clams are open, add the oregano, toss to combine and serve Immediately.

virgin olive oil, garlic, yellow onion, tomato paste, fresh oregano, paprika, chicken sausage chorizo, seafood stock, potatoes

Taken from www.yummly.com/recipe/Littleneck-Clam-Boil-with-Chorizo-Chicken-Sausage-and-Potato-1710890 (may not work)