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Spicy Clam Chowder




Source of Recipe


Seattle Times


List of Ingredients




- 2 tablespoons butter
- 1 tablespoon canola or light olive oil
- 1 cup finely chopped onion
- 2 medium cloves garlic, peeled and minced
- 1 medium red or orange bell pepper, stemmed, seeded and finely chopped
- 1 medium rib celery, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¾ teaspoon salt
- ½ cup dry white wine
- 2 white potatoes (about 1¼ pounds), peeled and coarsely diced
- 1 (8-ounce) bottle clam juice
- ½ cup water
- 2 tablespoons flour
- 1 cup low-fat milk, divided
- ½ pound cleaned razor or horse clam meat, chopped or ground
- 1 tablespoon lemon juice
- ¼ teaspoon freshly ground black pepper
- ¼ cup finely chopped parsley



Recipe



1. In a large pot, heat the butter and oil together over medium heat. When hot, add the onion and sauté 5 minutes. Add the garlic, bell pepper and celery; sauté an additional 5 minutes. Stir in cumin, coriander, cayenne and salt; cook 1 minute. Pour in the wine and cook until the liquid has reduced by about half.

2. Add the potatoes, clam juice and ½ cup water to the pan. Cover and simmer 20 minutes or until the potatoes start to break up. Stir often.

3. Whisk together the flour and ½ cup milk. Slowly stir into the simmering soup; simmer, uncovered, 5 minutes. Stir often. Remove the pan from the heat and stir in the remaining ½ cup of milk. Put the chopped clams into the soup and place over medium-low heat. Cook 10 minutes.

4. Stir in the lemon juice, pepper and parsley. Adjust the seasonings if necessary and serve.