Santa Fe Clam Chowder Recipe

Name: Santa Fe Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice; 12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes; 1 medium onion, chopped; 1 celery stalk, chopped; 1/3 cup canned diced green chilies; 1 large jalapeno chili, seeded, chopped; 1 garlic clove, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 cup canned crushed tomatoes with added puree; 1 cup frozen white corn kernels; 3 8-ounce bottles clam juice; 24 littleneck clams, scrubbed; 6 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons extra-virgin olive oil
4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice
12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 medium onion, chopped
1 celery stalk, chopped
1/3 cup canned diced green chilies
1 large jalapeno chili, seeded, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup canned crushed tomatoes with added puree
1 cup frozen white corn kernels
3 8-ounce bottles clam juice
24 littleneck clams, scrubbed
6 tablespoons chopped fresh cilantro

1
Heat oil in heavy large pot over medium-high heat.
2
Add chorizo; saute until fat is rendered, about 3 minutes.
3
Add next 6 ingredients; saute until onion begins to soften, about 5 minutes.
4
Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice.
5
Bring to boil.
6
Reduce heat to medium-low.
7
Cover and simmer until potatoes are almost tender, about 12 minutes.
8
(Can be made 1 day ahead.
9
Refrigerate uncovered until cool, then cover and chill.
10
Bring to simmer before continuing.)
11
Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open).
12
Mix in 4 tablespoons cilantro.
13
Season to taste with salt and pepper.
14
Divide clams among 6 shallow soup bowls.
15
Ladle chowder over.
16
Sprinkle with remaining cilantro and serve.
17
A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo.
18
Spanish chorizo is available at Spanish markets and specialty foods stores.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice, 12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes, 1 medium onion, chopped, and more.

Yes, Santa Fe Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Santa Fe Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions