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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Adapted from the kitchen of DUFFY’S TAVERN courtesy of Captain Stu Tucker. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
1 green pepper, chopped |
4 garlic cloves, minced |
26 ounces tomatoes, chopped (1 box pomi brand) |
26 ounces tomatoes, strained (1 box pomi brand) |
1/4 cup chili powder |
1 tablespoon worcestershire sauce |
1 tablespoon dried oregano |
2 teaspoons ground cumin |
1 teaspoon dried basil |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon cayenne pepper |
1 teaspoon paprika |
1 teaspoon sugar |
2 teaspoons hot pepper sauce (optional) |
16 ounces quahogs, chopped and drained (or clams) |
1 (16 ounce) can red kidney beans |
1 (16 ounce) can cannellini beans |
1 (16 ounce) can black beans |
Directions:
1. Saute onion in oil for 3 minutes over medium heat.
2. Add garlic and pepper and saute until onions are translucent and soft (about 10 minutes).
3. Add tomatoes, seasonings, and simmer until thick (about an hour).
4. Taste, and adjust salt, pepper, and chili powder if necessary.
5. Add clams, beans and simmer for an additional 10 minutes.
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