Spicy Southwestern Clam Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, medium chopped
13 ounces linguica sausage, diced
1 large potato, peeled chopped
1 cup celery, sliced
1 cup carrot, sliced
14 ounces chicken broth
1 cup corn
2 (10 ounce) cans diced tomatoes with green chilies
1 (28 ounce) can tomato puree
2 teaspoons oregano
1 teaspoon ground cumin
2 (10 ounce) cans baby clams, juice reserved

Preparation

Heat oil in a large stock pot.
Add onions and saute 5 minutes over medium heat.
Add the linguica and saute 5 more minutes more.
Stir in the remaining ingredients EXCEPT the clams and bring to a boil.
Reduce heat and simmer for 20 - 30 minutes till the potatoes and carrots are tender.
Add the baby clams and cook 5 minutes. Serve hot and enjoy.