8 clam and sausage chowder Recipes

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

olive oil, onion, medium chopped, linguica sausage, diced, potato, peeled chopped, celery, sliced, carrot, sliced, chicken broth, corn, diced tomatoes with green chilies, tomato puree, oregano, ground cumin, baby clams , juice reserved

white rice, cooked, flour, shortening, celery, diced, onion, diced, bell pepper, diced, garlic cloves, minced, tomato paste, water, chicken broth, clam chowder, bay leaf, thyme, salt, black pepper, cayenne pepper, link sausage, sliced, perch fillets, frozen, cut in squares, frozen okra, shrimp, cooked, parsley (optional)

quahog or chowder clams, butter, at room temperature, minced garlic, kosher salt and freshly ground black pepper, chopped chorizo sausage, minced onions, minced celery, minced green peppers, essence, for seasoning , recipe follows, dried fine bread crumbs, chopped fresh parsley, reserved steaming liquid, grated parmigiano-reggiano, aluminum foil or butchers twine, chopped parsley, for garnish

oil, sweet italian sausage, remove casings, sliced onion, quartered, garlic crushed, fresh mushrooms - thin sliced, italian plum tomatoes undrained but broken up, w-shire, dry red wine, whole baby clams or minced , do not drain

butter, yellow onion, chopped, celery, chopped, red potatoes, bite-size chunks, clam juice, heavy cream, frozen corn, thawed, fresh thyme, minced, bay leaf, clams, minced and drained, hot italian sausage, cooked and drained, bacon , crisp and crumbled, coarse salt , to taste, fresh ground black pepper , to taste, all-purpose flour, tespoons sherry wine vinegar