Manhattan Clam Chowder With Chorizo Sausage
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
1/4 pound thick cut bacon
1/2 large onion
1 stalk celery
1/2 green bell pepper
2 cloves garlic
1/4 pound chorizo sausage
1 tablespoon flour
1 cup white wine
1 large Idaho potato
2 cups clam juice
1 can (10 ounce size) whole clams in juices
1 can (24 ounce size) diced tomatoes
1 cup fish or chicken stock
Directions:
Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and saute for about 5 minutes to render fat.
Meanwhile, dice onion, celery, and green pepper. Mince garlic. Remove bacon from pot and set aside for later.
Add onion, celery and pepper to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and chorizo and sweat for another 2 minutes. Add flour and saute for 1 minute. Add white wine and bring to a boil and reduce by half.
Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, tomatoes with their juices and stock. Cover with a lid and bring to a boil.
Add potatoes and boil for about 5-6 minutes until cooked through. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1819/Manhattan-Clam-Chowder106590.shtml
Recipe ID: 77463
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