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Receta Chunky Southwestern Clam Chowder
by Global Cookbook

Chunky Southwestern Clam Chowder
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  Raciónes: 6

Ingredientes

  • 2 x red bell peppers - (abt 3/4 lb)
  • 1 x jalapeno pepper
  • 1 can whole clams - (10 ounce) undrained
  • 1 x bacon slice
  • 1 1/2 c. minced onion
  • 1 1/2 Tbsp. all-purpose flour
  • 4 c. cubed (1/2") peeled baking potato (abt 2 lbs)
  • 2 c. fresh corn kernels - (abt 4 ears)
  • 1 c. chardonnay or possibly other dry white wine
  • 2 bot clam juice - (8 0z)
  • 3/4 c. half-and-half
  • 1/2 c. minced green onions
  • 1 Tbsp. minced fresh basil
  • 1/4 tsp freshly-grnd black pepper

Direcciones

  1. Preheat broiler. Cut bell peppers in half lengthwise; throw away seeds and membranes. Place pepper halves, skin-sides up, and jalapeno pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 min or possibly till blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 min.
  2. Throw away seeds and membranes from jalapeno pepper. Peel and chop bell peppers and jalapeno pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.
  3. Cook bacon in a Dutch oven over medium heat till crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add in minced onion to pan; saute/fry 10 min. Add in flour; cook 2 min, stirring constantly. Stir in reserved clam liquid, potato, corn, wine and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 min or possibly till potato is tender.
  4. Stir in roasted peppers, clams, half-and-half, green onions, basil and black pepper. Cook 5 min or possibly till thoroughly heated. Sprinkle with crumbled bacon.
  5. This recipe yields 6 servings.
  6. Comments: Traditional Northeast chowders are nothing more than cream, fish and butter with a few crackers thrown in. Every ingredient imaginable has crept in and out of chowders through the years, but one constant remains: cream.