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Recipes

Santa Fe Clam Chowder

By Rick RodgersPhotography by David Bishop
Image may contain Bowl Food Dish Meal Seashell Animal Invertebrate Clam and Sea Life

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    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-low. Cover and simmer until potatoes are almost tender, about 12 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.

    Step 2

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

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