Southwest Clam Chowder

Southwest Clam Chowder

This is my favorite chowder recipe. I had moved to Tucson from the pacific northwest. I was missing the PNW fresh seafood, not much “fresh fish” in Tucson, Arizona—DUH!

I decided I was going to make a chowder….but not just any chowder, a southwest chowder. Paying homage to my new home, homey. I was going to make a chowder that had a southwest flair; one that packed a punch, whacked with a wallop, kicked some butt! This chowder does just that depending on how much Tabasco you toss in. I love this recipe with a slice of french bread—a little dippy do will do me!!

Top it off with fresh cilantro—OH. MY. GOSH!

Southwest Clam Chowder

Serves; 6

Prep time; 15 minutes

Cook time; 1 hour

Ingredients;

½ Large Onion Diced

1 Carrot Finely Diced

2  Celery Stalks Diced w/Leaves

5 Large Potatoes Cubed–peeled if you prefer

8  Bacon Slices Diced (at least)

1 12 oz Beer (Corona)

2 6.5 oz Can Minced Clams

1 Quart ½ & ½

1 Pint Heavy Cream

½ C Milk

Handful Cilantro Chopped or more, I like mooore!!

2 Tablespoon Soft Butter

1 Tablespoon Flour

To taste – Chipotle Tabasco sauce (must be chipotle!!!), ground cumin (I use ½ teaspoon), garlic powder, salt and pepper.

Fry diced bacon in large soup pot until crunchy. Drain all but 2 tablespoons of grease; add the onion, celery and carrots to the bacon. Sauté until veggies are soft. Add beer and potatoes —simmer 5 minutes.

Add clams with the liquid, ½ & ½, heavy cream, and seasonings. Mix the butter and the flour into a paste, stir into chowder. Simmer until potatoes are tender and the chowder is yummy. No less than 1 hour. Stir occasionally. Top with chopped cilantro.

The longer it simmers the better.

Note—I use enough Chipotle Tabasco to make the chowder look very light pink…It should have a little kick—You’ll have to taste it often to get it seasoned to your liking….ok—so get two beers, one for the chowder and one for you to taste test with!

Tagged as: clam chowder, clams, corona