Categories: July2010, clams, portuguese, seafood, soups

Ingredients

• 2 tablespoons olive oil
• 4 ounces chorizo, chopped
• 1 cup chopped onions
• 3 stalks celery, finely diced
• 2 cups peeled, seeded and chopped tomatoes
• 2 tablespoons minced garlic
• 1 1/2 pounds russet potatoes, diced
• 2 dozen cherrystone clams, shucked, in their liquid
• 1/2 pound salt cod, rinsed and diced
• 1/2 quart chicken stock
• 1 quart white wine
• 1/2 cup finely chopped parsley
• Loaf of crusty bread

Directions

1. In a large sauce pan, heat the olive oil. When the oil is hot, render the chorizo for 3 to 4 minutes. Add the onions and celery. Continue sauteing for 3 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the tomatoes and garlic, saute 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.

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