Paella-Style Quick Clam Bake

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 cups chicken stock

A generous pinch saffron threads (about 24)

2 tablespoons butter

1/2 cup broken thin spaghetti or orzo pasta

1 cup organic white rice

1 plum tomato, seeded and chopped

2 tablespoons EVOO

1/2 pound cured chorizo, casings removed and meat diced 1/2 inch thick

2 large ears corn, shucked and cut into 4 pieces each

1 fresno or long hot red chile pepper, thinly sliced

4 cloves garlic, thinly sliced

1/2 cup crisp beer or dry white wine

4 pounds littleneck or manila clams (about 12 clams per person), scrubbed

A generous handful cilantro or flat-leaf parsley, chopped

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