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Keywords: chili, chowder, clams, peppers Yield: 10 servings Preparation Time: 20 minutes Cooking Time: 60 minutes Ingredients: 1/2 lb 3 large 3 large 4 stalks 1 qt as req 2 cans taste 1/2 tsp 2 each taste 5 large bacon onions,diced Green bell pepper,diced Celery,diced chopped clams with juice Bottled Clam juice crushed tomatoes(32 oz) Salt & freshly ground pepper thyme bay leaf 2 to 3 hot chili pepper(Datil or Sererano) potatoes,peeled & diced
Procedure: 1. In a frying pan, fry bacon, stirring occasionally to prevent sticking, until crispy; drain off the fat and reserve. Remove bacon from the pan with a slotted spoon onto paper towels to drain. Break or cut fried bacon into pieces: set aside for garnish. 2. In large soup pot or cast-iron Dutch Oven, add 2 to 3 tablespoons of the bacon fat. In the bacon fat, add onions, green peppers and celery and sauté till soft. Add clams and clam juice, tomatoes, salt, pepper, thyme, bay leaves, and datil peppers. Bring just to a boil. Reduce heat and simmer 1 hour. Add potatoes and cook 30 to 45 minutes more. 3. NOTE: Add additional stock, or clam juice if broth is too thick. You may have to add a little water (or more tomatoes) to adjust consistency. You can also adjust the amounts of vegetables to suit your taste as this chowder is thick and chunky.
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