Santa Fe Clam Chowder

Santa Fe Clam Chowder
Photo by David Bishop

Ingredients

  • 3 8-ounce bottles clam juice
  • 1 cup frozen white corn kernels
  • 12 ounces white-skinned potatoes
  • 1 cup canned crushed tomatoes with added puree
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 medium onion
  • + 8 more ingredients
    • 1 garlic clove
    • 1 teaspoon dried oregano
    • 4 ounces Spanish chorizo or andouille sausage
    • 1 celery stalk
    • 24 littleneck clams
    • 6 tablespoons fresh cilantro
    • 1 large jalapeño chili
    • 1/3 cup canned diced green chilies

Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-lo...

View full recipe at Epicurious

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