Santa Fe Clam Chowder Recipes

SANTA FE CHOWDER

Steps:

• In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
• Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
• Add in the carrots, sweet potatoes, potatoes, and water.
• Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
• Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
• Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
• Transfer 3 cups of the vegetables from the soup into the container of a blender.
• Add the Neufchatel, cheddar, and milk.
• Process until smooth.
• Add puree back to the soup; stir to combine and reheat if necessary.

SANTA BARBARA CLAM CHOWDER

Steps:

• In a small pot, melt the butter over medium-low heat. Once the butter is melted, slowly mix in the flour until you have a thick consistency. Set aside and keep warm until ready to use. This is the roux.
• In a 3-gallon stock pot, melt 4 tablespoons of butter. Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper. Cook the mixture until it is lightly browned, stirring it occasionally. Add the clam juice, stir, and let it cook until it is moderately warm. Then add the potatoes and bring the chowder to a boil, stirring it occasionally. Once the soup is boiling add the chopped clams, bacon, cream, and thyme. Stir the soup and let it cook until hot, do not bring it to a boil. Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached.

SANTA FE CLAM CHOWDER

Steps:

• Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
• Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
• A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.