Name: Portuguese Chowder
Ingredients: 2 tb Olive oil; 4 oz Chorizo,; chopped; 1 c Chopped onions; 3 Stalks celery,; finely diced; 2 c Peeled, seeded and chopped tomatoes; 2 tb Minced garlic; 1 1/2 lb Russet potatoes,; diced; 2 Dozen cherrystone clams, shucked,; in their liquid; 1/2 lb Salt cod,; rinsed and diced; 1/2 qt Chicken stock; 1 qt White wine; 1/2 c Finely chopped parsley; Loaf of crusty bread

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Portuguese	New, Text, Import	1	Servings

INGREDIENTS

2	tb	Olive oil
4	oz	Chorizo,; chopped
1	c	Chopped onions
3		Stalks celery,; finely diced
2	c	Peeled, seeded and chopped tomatoes
2	tb	Minced garlic
1 1/2	lb	Russet potatoes,; diced
2		Dozen cherrystone clams, shucked,; in their liquid
1/2	lb	Salt cod,; rinsed and diced
1/2	qt	Chicken stock
1	qt	White wine
1/2	c	Finely chopped parsley
		Loaf of crusty bread

INSTRUCTIONS

In a large sauce pan, heat the olive oil. When the oil is hot, render the
chorizo for 3-4 minutes. Add the onions and celery. Continue saut_ing for 3
minutes or until the vegetables wilt. Season with salt and pepper. Stir in
the tomatoes and garlic, saut_ for 2 minutes. Stir in the potatoes,
reserved clam liquid and salt cod. Add the chicken stock and white wine.
Season with salt and pepper. Bring the liquid up to a boil and reduce to a
simmer. Simmer for 15 minutes. Add the clams and parsley, cover, and
continue simmering for 3 minutes. Ladle the chowder in a shallow bowl.
Serve with a loaf of crusty bread.
Yield: 6-8 servings
Recipe By     :ESSENCE OF EMERIL SHOW #EE2435
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 14:18:58 -0500
From: Meg Antczak <meginny@frontiernet.net>

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