New Mexican clam chowder.
Mild green chilies mingle with canned clams in this quick chowder.
4 slices bacon
2 onions, chopped
2 large cans (7 oz. each) diced green chilies
2 cloves garlic, minced or pressed
1/2 teaspoon ground cumin
3/4 pound thin-skinned potatoes, peeled and cut into 1/2-inch cubes
2 cans (about 10 oz. each) whole baby clams
1 quart milk
Condiments (directions follow)
In a 4- to 5-quart pan, cook bacon over medium heat until crisp. Lift out bacon, drain on paper towels, and crumble into small pieces.
To drippings in pan, add onion, chilies, garlic, and cumin; stir over mediumhigh heat until onion is translucent, about 5 minutes. Add potatoes and juice from clams. Cover and simmer until potatoes are tender to bite, about 20 minutes. Add milk and clams and stir until steaming. Ladle into bowls; add to taste the bacon and condiments. Serves 4 or 5.
Condiments. Place each of the following in separate bowls: 1 cup sour cream, 1/2 cup bottled green or red taco sauce, and 2 cups tortilla chips.
Photo: Clam chowder gets gentle heat from green chilies; serve with tortilla chips
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|Date:||Jan 1, 1985|
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