Sep 06, 2023clam chowder
Green Chile Clam Chowder
Ingredients:
4 slices of thick cut bacon, diced into small pieces
3 cups clam juice or chicken stock
4 6.5 oz cans of chopped clams, liquid reserved
1 small onion, diced
3 stalks celery, diced
2 cloves of garlic, minced
1/3 cup all purpose flour
1 1/2 cups Pure Hatch Green Chile
1 1/2 pounds red potatoes, diced into 1/2 inch pieces
8 oz heavy cream
1/4 tsp dried thyme
2 bay leaves
2 Tbsp. parsley, minced
salt and pepper
Directions:
In a large Dutch oven, cook the bacon over medium heat until crisp, stirring often.
While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice or chicken stock to get a total of 4 1/2 cups of liquid.
Add the diced celery and onions, cooking until they are translucent and very soft.
Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
Stir in the flour, coating all of the veggies and the bacon. Continue cooking about a minute until the flour begins to brown.
Gradually, pour in the clam juice (or clam juice/chicken stock mixture). Pour about two tablespoons at a time, whisking it into the flour veggie mixture. There should be no visible liquid between each pour. The veggies should look like a gummy mess. Continue this way until you use all the liquid, pouring more quickly at the end.
Add the green chile, potatoes, thyme, and bay leaves and increase the heat to high and bring to a boil. Then reduce to a simmer and continue cooking for 20 minutes or until the potatoes are soft.
Stir in the cream and chopped clams and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.
Click here for Pure Hatch Green Chile
4 slices of thick cut bacon, diced into small pieces
3 cups clam juice or chicken stock
4 6.5 oz cans of chopped clams, liquid reserved
1 small onion, diced
3 stalks celery, diced
2 cloves of garlic, minced
1/3 cup all purpose flour
1 1/2 cups Pure Hatch Green Chile
1 1/2 pounds red potatoes, diced into 1/2 inch pieces
8 oz heavy cream
1/4 tsp dried thyme
2 bay leaves
2 Tbsp. parsley, minced
salt and pepper
Directions:
In a large Dutch oven, cook the bacon over medium heat until crisp, stirring often.
While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice or chicken stock to get a total of 4 1/2 cups of liquid.
Add the diced celery and onions, cooking until they are translucent and very soft.
Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
Stir in the flour, coating all of the veggies and the bacon. Continue cooking about a minute until the flour begins to brown.
Gradually, pour in the clam juice (or clam juice/chicken stock mixture). Pour about two tablespoons at a time, whisking it into the flour veggie mixture. There should be no visible liquid between each pour. The veggies should look like a gummy mess. Continue this way until you use all the liquid, pouring more quickly at the end.
Add the green chile, potatoes, thyme, and bay leaves and increase the heat to high and bring to a boil. Then reduce to a simmer and continue cooking for 20 minutes or until the potatoes are soft.
Stir in the cream and chopped clams and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.
Click here for Pure Hatch Green Chile
