| 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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