Santa Fe Clam Chowder

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces Spanish chorizo* or andouille sausage, cut into 1/3-inch dice
  • 12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1/3 cup canned diced green chilies
  • 1 large jalapeño chili, seeded, chopped
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup canned crushed tomatoes with added puree
  • 1 cup frozen white corn kernels
  • 3 8-ounce bottles clam juice
  •  
  • 24 littleneck clams, scrubbed
  • 6 tablespoons chopped fresh cilantro

Description

This Southwestern Dish Is Sure To Spice Up Any Dinner With A Lively Combination Of Chilies, Cumin And Chorizo.

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