Ingredients
2
tbsp extra-virgin olive oil
4
ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice
12
ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
1/3
cup canned diced green chilies
1
large jalapeño chili, seeded, chopped
1
cup canned crushed tomatoes with added puree
1
cup frozen white corn kernels
3
8-ounce bottles clam juice
24
littleneck clams , scrubbed
6
tbsp chopped fresh cilantro
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
2.
Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
3.
* A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.
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