Arizona Clam Chowder

Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 slices bacon, cut into 1/4-inch pieces
• 1 medium-size onion, chopped
• 1 large fresh mild green chili such as Anaheim or poblano, stemmed, seeded and chopped
• 1 stalk celery, chopped
• 1 large (about 8 oz.) thin-skinned potato, peeled and diced
• 1/4 tsp. dry thyme leaves
• 1 can (10 oz.) whole baby clams
• 2 bottles (8 oz. each) clam juice
• 1 can (14 1/2 oz.) tomatoes
• Salt and Pepper
• Warm flour tortillas

Directions

1. In a 3 to 4 quart pan, cook bacon over medium heat until lightly browned, about 5 minutes; stir often. Add onion, chili, and celery and cook, stirring often, until vegetables are slightly browned, 10 to 14 minutes. Stir in potato, clam juice, and tomatoes and their liquid (break up tomatoes with a spoon). Bring to a boil, cover, reduce heat, and simmer until potato is tender to bite, 15 to 20 minutes.

2. Ladle into individual bowls. Season to taste with salt and pepper; accompany with tortillas.

Email to a friend | Print this recipe | Back