Southwestern Clam Chowder Recipe

Directions:

1. Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients: sauté until onion begins to soften, about five minutes. Mix oregano and cumin, then tomatoes, corn, lemon juice and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.) Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons of cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle remaining cilantro and lemon zest and serve.