Clam and Sausage Chowder

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READY IN: 1hr 35mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
  • In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
  • Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
  • Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
  • Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
  • Add in tomatoes; stir to combine.
  • Remove 2 cups potato mixture and transfer to the container of an electric blender.
  • Process until smooth and return mixture to the pot.
  • Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).
  • Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
  • Serve.
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