Portuguese Chowder
Ingredients
- 2 tablespoons olive oil ⓘ
- 4 ounces chorizo, chopped
- 1 cup chopped onions ⓘ
- 3 stalks celery, finely diced ⓘ
- 2 cups peeled, seeded and chopped tomatoes ⓘ
- 2 tablespoons minced garlic ⓘ
- 1 1/2 pounds russet potatoes, diced
- 2 dozen cherrystone clams, shucked, in their liquid ⓘ
- 1/2 pound salt cod, rinsed and diced
- 1/2 quart chicken stock ⓘ
- 1 quart white wine ⓘ
- 1/2 cup finely chopped parsley ⓘ
- Loaf of crusty bread ⓘ
Instructions
- In a large sauce pan, heat the olive oil.
- When the oil is hot, render the chorizo for 3 to 4 minutes.
- Add the onions and celery.
- Continue sauteing for 3 minutes or until the vegetables wilt.
- Season with salt and pepper.
- Stir in the tomatoes and garlic, saute for 2 minutes.
- Stir in the potatoes, reserved clam liquid and salt cod.
- Add the chicken stock and white wine.
- Season with salt and pepper.
- Bring the liquid up to a boil and reduce to a simmer.
- Simmer for 15 minutes.
- Add the clams and parsley, cover, and continue simmering for 3 minutes.
- Ladle the chowder in a shallow bowl.
- Serve with a loaf of crusty bread.
Nutrition & Diet Analysis (per serving)
594
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).