Santa Fe Clam Chowder

Name: Santa Fe Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 113 grams Spanish chorizo * or andouille sausage, cut into 1/3-inch dice; 237 milliliters canned crushed tomatoes with added puree; 1 celery stalk, chopped; 680 grams clam juice; 237 milliliters frozen white corn kernels; 6 Tbsps chopped fresh cilantro; 1 garlic clove, minced; 79 milliliters canned diced green chilies; 1 teaspoon ground cumin; 1 large jalapeño chili, seeded, chopped; 24 littleneck clams, scrubbed; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 1 teaspoon dried oregano; 340 grams white-skinned potatoes, peeled, cut into 1/2-inch cubes

Sant This recipe is typical of American cuisine. Head to the store and pick up chilies, tomatoes, jalapeño chili, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add chorizo; sauté until fat is rendered, about 3 minutes.

Ingredients you will need

Chorizo

Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes.

Ingredients you will need

Onion

Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)

Ingredients you will need

Clam Juice

Potato

Tomato

Oregano

Cumin

Corn

Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open).

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Potato

Clams

Equipment you will use

Pot

Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over.

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Salt And Pepper

Cilantro

Soup

Clams

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Bowl

Ladle

Sprinkle with remaining cilantro and serve.

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Cilantro

* A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.

Ingredients you will need

Chorizo

Sausage

Garlic

Spices

Pork

Equipment

Pot

Bowl

Ladle

Ingredients

Servings:

113grams

Spanish chorizo * or andouille sausage, cut into 1/3-inch dice 237milliliters

canned crushed tomatoes with added puree 1

celery stalk, chopped 680grams

clam juice 237milliliters

frozen white corn kernels 6Tbsps

chopped fresh cilantro 1

garlic clove, minced 79milliliters

canned diced green chilies 1teaspoon

ground cumin 1large

jalapeño chili, seeded, chopped 24

littleneck clams, scrubbed 2Tbsps

extra-virgin olive oil 1medium

onion, chopped 1teaspoon

dried oregano 340grams

white-skinned potatoes, peeled, cut into 1/2-inch cubes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.