MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Manhattan Clam Chowder With Chorizo
 Categories: Seafood, Pork, Vegetables, Wine, Potatoes
      Yield: 6 Servings

    1/2 lb Thick cut bacon
      1 lg Yellow onion
      2    Celery ribs
      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; with juice
      6 oz Can minced clams; with juice
     28 oz Can diced tomatoes *
      1 c  Chicken stock; more at need

  * You can zip this soup up by using two 14 oz cans of Red Gold
    diced tomatoes with 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 5 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 to 6 minutes until cooked
  through. Bring soup to a simmer. Adjust seasoning with salt and
  pepper.

  Serve garnished with reserved bacon pieces.

  Uncle Dirty Dave's Kitchen

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