Santa Fe Clam Chowder

Name: Santa Fe Clam Chowder
Yield: 6 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces Spanish chorizo* or andouille sausage, cut into 1/3-inch dice; 12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes; 1 medium onion, chopped; 1 celery stalk, chopped; 1/3 cup canned diced green chilies; 1 large jalapeño chili, seeded, chopped; 1 garlic clove, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 cup canned crushed tomatoes with added puree; 1 cup frozen white corn kernels; 3 8-ounce bottles clam juice; 24 littleneck clams, scrubbed; 6 tablespoons chopped fresh cilantro

By Rick RodgersPhotography by David Bishop

February 28, 2002

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Recipe notes