Chunky Southwestern Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Traditional Northeast chowders are nothing more than cream, fish, and butter with a few crackers thrown in. Every ingredient imaginable has crept in and out of chowders through the years, but one constant remains: cream. Ingredients:
2 red bell peppers (about 3/4 pound) |
1 jalapeño pepper |
1 (10-ounce) can whole clams, undrained |
1 bacon slice |
1 1/2 cups chopped onion |
1 1/2 tablespoons all-purpose flour |
4 cups (1/2-inch) cubed peeled baking potato (about 2 pounds) |
2 cups fresh corn kernels (about 4 ears) |
1 cup chardonnay or other dry white wine |
2 (8-ounce) bottles clam juice |
3/4 cup half-and-half |
1/2 cup chopped green onions |
1 tablespoon chopped fresh basil |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.
2. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.
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