New Mexican clam chowder Essay

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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