Portuguese chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 4.00 | ounce | chorizo; chopped |
| 1.00 | cup | chopped onions |
| 3.00 | celery stalks; finely diced | |
| 2.00 | cup | peeled; seeded and chopped tomato |
| 2.00 | tablespoon | minced garlic |
| 1½ | pounds | russet potatoes; diced |
| 2.00 | 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 | loaf of crusty bread | |
Directions
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@...
02-17-1997
Recipe by: Emeril Lagasse
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