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Portuguese Clam Chowder
Little known outside New England, a Portuguese clam chowder is a spicy, rich, tomato-based chowder.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Ingredients
- 3-4 dozen littleneck clams rinsed and scrubbed clean
- 4 TBSPs olive oil
- 1 large yellow onion diced
- 1 large green pepper diced
- 2 links chourico or linguica sausage about ½ pound or 2 cups, sliced into rounds
- 4-5 cloves garlic diced
- ½ teaspoon fennel seeds
- 1 bay leaf
- 4-5 sprigs fresh thyme
- 1 tsp paprika
- ½ tsp red pepper flakes
- 2 TBSPs tomato paste
- 1 28 ounce can fire roasted tomatoes
- 2 TBSPs apple cider vinegar
- 1 cup fresh tarragon leaves loosely packed
Optional seasonings, to taste
- Parsley, cilantro and/or tarragon
- Red pepper flakes
- Tabasco
- Apple cider vinegar
Instructions
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Warm olive oil in large heavy bottom stock pot. Add onion, green pepper and sausage and saute until veggies are softened, about 5 minutes. Add garlic in the last minute.
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Add spices and saute another 2-3 minutes, stirring frequently.
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Add tomato paste and saute another 2-3 minutes, stirring frequently.
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Add canned tomatoes and bring to a simmer. Cover and cook for about 10 minutes.
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Add the clams, cover and simmer until all the shells open, about 7 to 10 minutes. Add additional clam broth, if necessary.
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Add vinegar and tarragon and stir in.
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Ladle into individual bowls and add optional seasonings, to taste.