Portuguese Chowder

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 oz	113g	Chorizo - chopped
1 cup	62g / 2.2oz	Chopped onions
3		Celery stalks - finely diced
2 cups	125g / 4.4oz	Peeled, seeded and chopped tomatoes
2 tablespoons	30ml	Minced garlic
1 1/2 lbs	681g / 24oz	Russet potatoes - diced
2		Cherrystone clams, shucked, - in their liquid
1/2 lb	227g / 8oz	Salt cod - rinsed and diced
1/2		Chicken stock
1		White wine
1/2 cup	73g / 2.6oz	Finely-chopped parsley
1		Loaf of crusty bread

Recipe Instructions

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.

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

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