• 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.
• 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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