Manhattan Clam Chowder With Chorizo Sausage

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#77463

serves/makes:

ready in:
30-60 minutes

2 reviews

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.

added by

Amy Powell, CDKitchen Staff
Read more: A Battle Older Than the Super Bowl, Manhattan Versus New England

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

whiskrun7 REVIEW:
March 12, 2013

Made this recipe a number of times now, excellent. Everyone that I have served it to over the past two years have also loved it.
Guest Foodie REVIEW:
March 15, 2008

GREAT CLAM CHOWDER! VERY TASTY. THE COOKING TIME FOR THE POTATOES, CARROTS, AND CELERY NEEDED TO BE DOUBLED, AT LEAST. EVEN THEN, THESE VEGETABLES WERE CRUNCHY.