Subj : 2/25 Clam Chowder Day - 4
To   : All
From : Dave Drum
Date : Fri Feb 24 2023 05:21:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Manhattan Clam Chowder w/Chorizo
 Categories: Seafood, Pork, Vegetables, Wine, Potatoes
      Yield: 7 Servings
 
    1/2 lb Thick cut bacon
      1 lg Yellow onion
      2    Ribs celery
      1 lg Bell pepper
      4 cl Garlic
    1/2 lb Bulk chorizo sausage
      1 tb Flour
      1 c  White wine
      1 lg Russet potato
      2 c  Clam juice
     10 oz Can whole clams; w/juice
      6 oz Can minced clams; w/juice
     28 oz Can diced tomatoes *
      1 c  Chicken stock; more at need
 
  * You can zip this soup up by using 2 (14 oz) cans of
  Red Gold diced tomatoes w/green chilies. -- UDD
  
  Preheat soup pot over medium high heat. Cut bacon cross
  wise into 1/2" 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" 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 garnished with reserved bacon pieces.
  
  Makes 6 to 8 servings
  
  Uncle Dirty Dave's Kitchen
 
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