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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