Yield: 6 servings
|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|
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
Converted by MM_Buster v2.0l.
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