Portuguese chowder

Yield: 6 servings

Measure Ingredient
2.00 tablespoon olive oil
4.00 ounce chorizo; chopped
1.00 cup chopped onions
3.00 \N celery stalks; finely diced
2.00 cup peeled; seeded and chopped tomato
2.00 tablespoon minced garlic
1½ pounds russet potatoes; diced
2.00 \N dozen cherrystone clams; shucked,, in their liquid
½ pounds salt cod; rinsed and diced
½ quart chicken stock
1.00 quart white wine
½ cup finely-chopped parsley
1.00 \N loaf of crusty bread

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 into a shallow bowl. Serve with a loaf of crusty bread. This recipe yields 6 to 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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