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Southwestern Clam Chowder Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    crabhappychick ate it and said...
    I've never made my own clam chowder...why bother when I get such good bowls of chowdah all around. BUT! I've never seen a clam chowder anything like this one. Definitely one for the first cool supper of autumn. YUM, Rottman!
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    " It was excellent "
    peetabear ate it and said...
    wow...very different from New England clam chowder or Manhattan style...will try this...five forks
    peeta
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  • jlv1023 14 years ago
    I'm from New England originally, but I'll give this a try and let you know,
    Thanks for the post
    Janet
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The Cook

rottman Nottingham, MD

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