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.

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