Southwestern Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A different Chowder. Ingredients:
2 tablespoons extra virgin olive oil |
4 oz. cracked peppercorn bacon |
3 medium white skinned potatoes, peeled, cut into 1 inch cubes |
1 medium onion, chopped |
1 celery stalk, chopped |
1/3 cup canned diced green chilies |
1 large jalapeño chili, seeded, chopped |
3-4 garlic cloves, minced |
2 tablespoons lemon juice |
1 lemon, zested |
1 teaspoon dried oregano |
2 teaspoons ground cumin |
1 15 oz. can diced tomatoes with juice |
1 10 oz. package frozen white corn kernels |
3 8 oz. bottles clam juice |
24 littleneck clams |
6 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients: sauté until onion begins to soften, about five minutes. Mix oregano and cumin, then tomatoes, corn, lemon juice 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.) 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 of cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle remaining cilantro and lemon zest and serve.
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