Spicy Southwestern Clam Chowder

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Spicy Southwestern Clam Chowder
Spicy Southwestern Clam Chowder
1 tbsp. olive oil
1 medium onion peeled and chopped
1 (13- oz.) package linguiça, (regular or turkey) diced
1 large potato cubed
1 cup celery sliced
1 cup carrots diced
1 cup yellow corn
2 (10- oz.) cans RoZ Tel Tomatoes and Green Chiles* Diced
1 (28- oz.) can tomato puree
1 (14- oz.) can chicken broth
2 tsp. oregano
1 tsp. cumin ground
Salt and pepper
2 (10- oz.) cans whole baby clams, juice reserved
Prep time: 15 minutes
Cook time: 35 minutes

Heat oil in a large stockpot. Add onion and sauté for 5 minutes over medium heat. Add
linguiça and sauté for 5 minutes more. Stir in remaining ingredients except clams and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add clams and cook for 5 minutes more or until very hot. Serve with Old World Style Roasted Garlic Bread.

*For a less spicy version, substitute one can of plain diced tomatoes for one can of the RoZTel tomatoes.

Makes 8 servings.
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