Saturday, August 3, 2013

Portuguese Clam Chowder

From the kitchen of One Perfect Bite...This hearty chowder is easy to make but it is expensive to prepare. That being said, if you can afford it, this is one-pot cooking at its finest and I make it a point to serve it at least once each summer. The chowder is traditionally made with salt cod, though any firm fresh fish can be substituted if you don't want to be bothered with soaking the salted variety. While I have my clams shucked at the fish market, the job can be easily done at home if you put the clams in the freezer and chill them until their hinge muscles relax. If you happen to have a fennel bulb in your fridge, by all means slice and cook it along with the onions. It makes a wonderful addition to the chowder. Another addition, not included in the recipe, is a cup or two of small shrimp or bay scallops. Because I serve this so infrequently, I tend to go all out when I make it and my chowder is light on potatoes and heavy on seafood. I like to serve it with a green salad and crusty bread and I've found the combination to be substantial enough to serve for guests. Here is how it is made.

Portuguese Clam Chowder...from the kitchen of One Perfect Bite inspiredby Emeril LaGasse

2 tablespoons olive oil
6 to 8 ounces linguica, 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, peeled and diced
2 dozen cherrystone clams, shucked, in their liquid
1/2 pound fresh cod or salt cod, soaked, rinsed and diced
2 cups chicken stock
4 cups dry white wine
1/2 cup finely chopped parsley
Salt and pepper to taste


Heat olive oil in a large pan. When oil shimmers, add linguica and cook until it begins to render fat, about 3 to 4 minutes. Add onions and celery and continue to cook until vegetables wilt, about 3 minutes longer. Season with salt and pepper. Stir in tomatoes and garlic, saute for 2 minutes. Stir in potatoes, reserved clam liquid and salt cod. Add chicken stock and white wine. Season with salt and pepper. Bring liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add clams and parsley, cover, and continue simmering for 3 minutes. Ladle the chowder in a shallow bowl. Yield: 6 to 8 servings.

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Ginny Hartzler said...

What a colorful soup, AND soup plate!

Tanna said...

Sounds sublime! And, I love the idea of adding fennel. It is among my favorite vegetables thanks to your introduction to it with the roasted fennel, red pepper and red onion recipe you shared awhile back. ;) blessings ~ tanna

Angie's Recipes said...

The soup looks delightful!

~~louise~~ said...

Good morning Mary,

It just isn't summer unless there is at least one bowl of hearty clam chowder on the menu.

Yours looks outstanding and I'm sure worth every single penny.

Oh how I miss "running" down to the dock for fresh seafood.

Thank you so much for sharing...

We Are Not Martha said...

This would be great to serve for a dinner party!


Pondside said...

Here on the Island we are lucky to have a wide variety of seafood, shellfish of all kinds available at a decent price. This soup/stew looks very tasty. I'd like to try it if I can get The Great Dane to shuck the oysters!

Lynn said...

Looks like a great meal Mary! Would you please send me a quick e-mail, I have a question about your older posts. Thanks:@)

Kim said...

Ohhhhhhh a clam and fish chowder, with this I think we are in for a real treat!

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