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  • Clam And Sausage Chowder

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    Clam And Sausage Chowder
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb smoked Polish sausage thinly sliced
    • 1 med onion minced
    • 2 x garlic cloves chopped
    • 2 Tbsp. extra virgin olive oil
    • 1 1/2 lb potatoes peeled, cubed
    • 1 pkt frzn whole kernel corn - (10 ounce) thawed
    • 4 bot clam juice - (8 ounce)
    • 2 c. water
    • 1 tsp fennel seeds crushed
    • 1/2 tsp grnd red pepper - (to 1 tspn)
    • 2 can crushed tomatoes - (16 ounce ea)
    • 1/2 c. minced fresh parsley

    Directions

    1. Wash clams thoroughly, discarding any opened shells. Set aside.
    2. Brown sausage in a Dutch oven over medium heat; drain on paper towels, and set aside.
    3. Cook onion and garlic in extra virgin olive oil in a Dutch oven over medium-high heat, stirring constantly, till tender. Add in potatoes and next 5 ingredients. Bring to a boil, reduce heat, and simmer 15 min or possibly till potatoes are tender. Stir in tomatoes.
    4. Remove 2 c. mix, and pour into container of an electric blender. Process till smooth, stopping once to scrape down sides. Return to Dutch oven.
    5. Bring to a boil. Add in clams; cover, reduce heat, and simmer 4 to 5 min or possibly till clam shells open. (Throw away any unopened shell.) Stir in sausage and parsley; cook till thoroughly heated.
    6. This recipe yields 12 servings.

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