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Portuguese Chowder

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B2, B3, B9, C, D
    MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons olive oil

    2. 4 ounces chorizo, chopped

    3. 1 cup chopped onions

    4. 3 stalks celery, finely diced

    5. 2 cups peeled, seeded and chopped tomatoes

    6. 2 tablespoons minced garlic

    7. 1 1/2 pounds russet potatoes, diced

    8. 2 dozen cherrystone clams, shucked, in their liquid

    9. 1/2 pound salt cod, rinsed and diced

    10. 1/2 quart chicken stock

    11. 1 quart white wine

    12. 1/2 cup finely chopped parsley

    13. Loaf of crusty bread

    Instructions Jump to Ingredients ↑

    1. In a large sauce pan, heat the olive oil. When the oil is hot, render the chorizo for 3-4 minutes. Add the onions and celery. Continue sautéing for 3 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the tomatoes and garlic, sauté for 2 minutes. Stir in the potatoes, reserved clam liquid and salt cod. Add the chicken stock and white wine. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the clams and parsley, cover, and continue simmering for 3 minutes. Ladle the chowder in a shallow bowl. Serve with a loaf of crusty bread.

    2. Yield : 6-8 servings

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