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Santa Fe Clam Chowder

Santa Fe Clam Chowder


Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces Spanish chorizo* or andouille sausage, cut into 1/3-inch dice
  • 12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 1/3 cup canned diced green chilies
  • 1 large jalapeño chili, seeded, chopped
  • 1 cup canned crushed tomatoes with added puree
  • 1 cup frozen white corn kernels
  • 3 8-ounce bottles clam juice
  • 24 littleneck clams, scrubbed
  • 6 tablespoons chopped fresh cilantro

Recipe Preparation

  • 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. DO AHEAD 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.

Reviews Section

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Charles Dale’s Slow-roasted Salmon Bruschetta with Arugula, Lemon, and Capers (Serves 4)

Time saver tip: start the tomatoes as soon as they are seeded and chopped add the other ingredients later.

3 tablespoons coarse salt, preferably kosher
2 tablespoons raw sugar
Zest of 1/2 lemon, chopped
1 tablespoon chopped fresh oregano
2 tablespoons Absolut Citron
2 tablespoons. Metaxa Ouzo or Pernod
4 fresh salmon filets (not steaks), approximately 6 ounces each, skin on

Tomato Jam
6 large, ripe tomatoes, peeled, seeded, and chopped
2 cloves garlic, chopped
¼ cup red wine vinegar
¼ cup sugar
Pinch of salt

4 slices (½ -inch thick) hearty country bread

¼ pound fresh arugula
1 lemon, juiced
1/3 cup extra virgin olive oil
2 tablespoon large nonpareil capers
¼ pound Reggiano Parmesan cheese, in one piece

Mix together the salt, sugar, oregano, lemon zest, vodka and ouzo or Pernod. Pour into a plastic or stainless steel container, and place the salmon filets skin-side up on top of the mixture. Cover tightly and refrigerate for two to three hours.

Meanwhile, make the tomato jam: add all the ingredients in a small, non-corrosive saucepan, and simmer gently for 2 hours. Keep warm until ready to serve.

Preheat the oven to 220 degrees.

Place the four salmon filets, skin side down, on an un-greased baking sheet do not remove the marinade from the surface of the salmon. Slowly roast the salmon filets for 15 to 20 minutes, or until they just begin to split when gently squeezed.

Brush the sliced bread with extra virgin olive oil, and toast it in the oven. In a medium bowl, toss the arugula with the lemon juice, olive oil, and capers. Shave the Parmesan cheese into the salad with the aid of a potato peeler, or the large holes on a metal grater.

To serve: remove the salmon from the baking sheet by pulling it off the skin with a pair of tongs alternatively, you may use a spatula, but be sure to leave the skin attached to the baking sheet.

Place a small dollop of the tomato jam in the center of four plates, put a slice of bread on top, and spread a healthy portion of the tomato jam on each piece of bread. Stack the cooked salmon on top of this, then top again with the arugula salad. Serve immediately.


Shrimp in Tarragon Cream

(From Offenbach’s “La Grande Duchesse de Gerolstein Serves 8)

2 pounds raw shrimp, peeled and deveined
3 tablespoons butter
2 shallots, minced
2 tomatoes, peeled, seeded and chopped
¼ cup cognac
½ teaspoon tarragon
½ cup whipping cream
¼ cup fresh parsley, chopped
Salt and pepper, to taste
¼ teaspoon paprika

Melt butter and add shallots, stirring over medium heat until transparent. Stir in shrimp and continue to stir until they turn pink. Heat and flame cognac in small pan and pour over shrimp, shaking the shrimp in the pan until the flame goes out. Stir in tarragon, cream, tomatoes, salt, pepper and paprika.

Place mixture into shallow baking dish and broil for about 5 minutes, until lightly browned and serve.


Cafe Castro

Café Castro (originally Castro's El Comal) was opened in 1990. The New Mexican restaurant, owned by Julia and Carlos Castro, is now on Cerrillos Road across from Jackalope (look for their sign, it's easy to miss). Many of their recipes come from Julia's New Mexico roots which go back to both the Pueblo people and Spanish conquistadores. Others came from the original Tomasita's where Carlos worked at one time. The customer base is mostly local but you'll find tourists from nearby motels. They are known for their sopapillas and their Chile Caribe (red chile) with its rich roasted flavor and menudo (tripe). The carne adovada, cooked in that wonderfully spicy red, is a winner. The Castros see the business as a "mom and pop" operation. Some of the friendly staff have been with them almost since the beginning. Prices are easy on the pocketbook.

Recommended for Southwestern because: The food is authentic, tasty and for Santa Fe, reasonably priced.

Billie's expert tip: If you want a hyper-local dining experience and reasonable prices and like spicy food, Café Castro's is a great choice. A few generations of Santa Feans have grown up eating here. It's a family place.


Bizarre Foods: Delicious Destinations

Andrew Zimmern explores the international flavors of one of America's most diverse communities, the Bronx, New York. He finds Italian-influenced bites like dry-aged pork sausage and saltimbocca, spicy Jamaican meat pastries, authentic Manhattan clam chowder and even savory Albanian pastries.

Harlem

Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics like pastelone and even the national dish of Senegal, ceebu jen. And no trip to New York is complete without a stop for a standout slice of pizza.

Central New York

Andrew Zimmern highlights the local favorite foods in central New York, a 2,500-square-mile area that offers everything from barbecue to buttercream. He finds beef and veal sausages at one of America's oldest hot dog stands, tomato pie from a passed-down Italian family recipe and half-moon cookies that predate New York City's iconic black and white cookie.

Martha's Vineyard

Andrew Zimmern explores beautiful Martha's Vineyard, the island community located off the coast of Cape Cod, Massachusetts, that is renowned for its laid-back vibe, beautiful beaches and fresh seafood. He celebrates some of the best restaurants and dishes featuring the fresh, local catch brought in daily. On the menu are lobster rolls, a clam bake, swordfish steaks, fired clams and stuffed quahogs. And for dessert, there's an irresistible tart made from local fresh cranberries.

Lancaster County

Andrew Zimmern celebrates Lancaster County, Pennsylvania, where farm-to-table dining isn't a trend -- it's tradition! He highlights iconic Pennsylvania Dutch dishes like chicken pot pie and pork and sauerkraut, soft pretzels and scrapple made with generations-old family recipes and sweet treats like sticky buns and shoofly pie.

New Hampshire Seacoast

Andrew Zimmern explores New Hampshire's seacoast, which is a 13-mile stretch packed with geographic and culinary diversity. He finds that the bounty of the local waters is well represented in the local cuisine, with dishes like shrimp, scallops and haddock stuffed in a baked lobster and loaded into a hearty chowder. Fat, briny Great Bay oysters served both raw and fried are another local favorite, and farther inland, poutine is a favorite bar snack at local eateries and regional apple cider gets added to doughnuts for a unique taste of New Hampshire's number one crop.

Sitka

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9,000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab and everything in between.

Portland, OR

Andrew Zimmern shares the best of weird, wild and whimsical Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavors for the adult palate, like marionberry-habanero-goat cheese. The city's cultural diversity is exemplified in its celebration of Thai foods like khao man gai and fish sauce chicken wings, and the coastal waters of the Pacific show up in seared albacore tuna and crawfish boils.

Cincinnati

Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and Andrew highlights some of the dishes that continue to be can't-miss local favorites, including pork schnitzel, goetta, Cincinnati chili and ice cream made using a French pot method.

Oklahoma City

Andrew Zimmern shares the best of Oklahoma City and the stick-to-your-ribs fare that locals have been enjoying for generations. OKC's cattle-ranching roots run deep, and locals love their beef. There's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions, and even the local chili is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho. Meaty meals of this magnitude call for a hearty dessert, and fried fruit pies are just the thing.

Chicago Neighborhoods

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.

Iowa State Fair

Andrew Zimmern shares a tour of the Iowa State Fair, one of the largest and best known state fairs in the U.S. A gastronomic trip through the 445-acre fairgrounds reveals fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries. Vendors also serve up a dizzying array of sandwiches, like fried pork tenderloin, loose ground beef and the iconic Italian Gizmo.

Salt Lake City

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City. Classic dishes include a pastrami burger, steak tips with mole and Utah scones.

San Francisco: Second Bite

San Francisco's food scene is so impressive, it deserves a second visit! From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew highlights the culinary diversity of the City by the Bay.

Charlotte

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Outer Banks

Andrew highlights the seafood lover's paradise of North Carolina's Outer Banks region. The unique location serves up dishes like blue crab, Hatteras clam chowder, baked oysters and other mouthwatering feasts born of the ocean.

Glasgow

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal delicacies like Irish stew, smoked salmon and a blood sausage known as drisheen.

Calabria

Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside location and mountainous interior, Calabria's diverse ingredients shine in signature dishes like fileja noodles with goat, parmigiana di melanzane and anchovy stroncatura.

Puglia

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot known for its whitewashed hill towns and centuries-old farmlands. Known as "The Garden of Italy" for its prolific wheat fields, vineyards and olive groves, the area's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.

Zagreb

Andrew dives in to the fairytale-like city of Zagreb, Croatia, a booming capital with a reverence for grandmother food. The city's cuisine has a meat-centric menu and celebrates iconic dishes like porky kotlovina, tender veal cheeks and savory stuffed peppers.

Krakow

From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Palm Springs

Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow butter, the popular reuben stacker and the classic date milkshake.

Santa Fe

Andrew explores Santa Fe, NM, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouthwatering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.


I’ll Take Manhattan

Before I started making Cowgirl Granola, David and I traveled a lot. And I mean a lot.

Nearly every other month or two, we’d fly (or on occasion drive) off to somewhere fabulous. For both business and pleasure. San Francisco. Houston. Santa Fe. Mexico City. Austin. Miami. Sun Valley. Zihuatanejo or Cancun. New York.

Ahh, New York. Nothing much beats a visit to this magical city. You can do anything, eat anything and buy anything in New York. Now that’s what I call a perfect city. And we did. Do anything, eat anything and buy anything and everything we wanted. It was gluttonous, I admit, and we loved each and every minute.

Since David was born and raised in the city, we’d stop in all of his favorite haunts—for food, art and shopping. And I’d hit my favorites as well. Throw in a play or two and we were in heaven.

One thing we always agree on is where to eat. And Grand Central Oyster Bar is one of the stops on our hit list. We generally slide in for a late lunch, about 2 pm, after everyone else has eaten and the place is less frenetic, but there’s still plenty of energy left in the restaurant. We belly up to the bar, order a glass of white wine and we start with soup.

David would get the Manhattan Clam Chowder and I always had the New England Clam Chowder. Yes, we’d share, but I never got much of David’s. And afterwards I’d be groaning that “I should have had the Manhattan” as the cream killed me! But I never learned.

Until now. Now I know better and, fortunately, I have learned to make an amazingly fabulous Manhattan Clam Chowder. Which is great since I don’t get away that much anymore.

Now that fall is here, this is my inaugural pot of soup. Just so you’ll know, I’ll take Manhattan over New England any day.

Buen provecho!


New England Creamy Clam Chowder

Cozy up to this hot and hearty homemade clam chowder. Perfect for those cold nights! Tender clams, creamy potatoes and crispy bacon create the ultimate comfort food in this delicious bowl. So easy to make and full of rich, belly-warming flavor the whole family will love.

This post is a sponsored collaboration with Snow’s®.

I love a good family recipe as much as the next person, but sometimes, even family keeps their best recipes under lock and key. Such was the case with my Uncle Chris: Married to one of my mom’s four sisters, unafraid to wear fuchsia and white to my wedding, and completely unwilling to give me his family-wide famous “chowdah” recipe.

Well, as mothers often do, mine came to the rescue with her own delicious, classic New England clam chowder recipe. Boy, am I glad she did.

Thick, creamy and full of fragrant onions, celery, chunky potatoes and soft clams, it was just as rich and flavorful as I remember. I love to serve this family recipe in a warm sourdough bread bowl, like all true New Englanders have to have it. Every time I enjoy clam chowder, I’m instantly transported back to Boston, where we used to sit every cold winter weekend in Quincy Market, gobbling up bread bowls of hot chowder with our heavy coats and gloves still on.


I was so excited when Snow’s® reached out to collaborate on a clam recipe with their new line of products. I have been a longtime fan of their Ready to Serve New England Clam Chowder and Manhattan Clam Chowder for their rich flavors and protein-packed servings (13g protein per can!). Snow’s® also has a delicious Condensed New England Clam Chowder and Corn Chowder – Just add milk and bubble on your stovetop. So easy to grab and serve for a quick-fix, comforting lunch.

The Snow’s® Minced Clams and Chopped Clams are essential for a perfect homemade chowder full of tender little morsels. I love to use the Snow’s® Clam Juice for giving my stir-fries and bolognese sauces a boost, or for making a luscious Linguine with White Clam Sauce. Yum!

This recipe makes about 8 servings (one heaping cup each, or so). Lovely for a lazy, cozy weekend in with family. Or, enough for you to make-ahead for those busy work days. The steps are simple: Bubble together a mixture of onion, celery, potatoes and water. While the veggies soften, sizzle butter and flour in a separate pot. Stir in half and half. Pour over the veggies. Just like that, you have your chowder base! Let this mixture simmer for a bit, before adding clams and red wine vinegar before serving. Wonderful, simple and impressively homemade.

Craving more soup recipes? Try these!



Snow’s® Chowders are relaunching in a big way! Every can has double the clams, fresh ingredients and a bold, modern-retro style nodding to their New England heritage. You can find new recipes to inspire on their website, too!

The new ready-to-serve chowders are proudly made with real cream and fresh clams from the deep, cold waters of the North Atlantic. What you will find? Incredibly rich, indulgent taste in every spoonful. What you won’t find? Artificial colors, artificial flavors and MSG. Only true, hearty New England goodness!


Fish Shop Clam Chowder Recipe

Fish Shop Clam Chowder

Fish Shop is dishing out all the tasty ingredients and simple instructions for how to recreate their warm and hearty Clam Chowder at home.

Fish Shop Clam Chowder

Ingredients

  • 8 cups of diced potato
  • 3 cups of diced celery
  • 1 tbsp. minced garlic
  • 1 can chopped clams, strained (keep juice separate)
  • 1 qt. fish stock
  • 1 lb. butter
  • 2 cups flour
  • 12 oz. beer
  • 2 tbsp. Kosher salt
  • 1 tbsp. ground black pepper
  • 2 cups cream

Instructions for Roe

  1. In a sauté pan, add 1/3 stick of butter and 1 Cup of flour.
  2. Place pan on low heat and mix ingredients together until mixture thickens.

Instructions for Clam Chowder

Wash and peel potatoes. Cut potatoes into medium-sized cubes and place in water for when ready to use.

In a large pot and on low heat, add 1/3 stick of butter.

Once butter has melted, add diced celery, diced onions and minced garlic to pot. Cook for 10 minutes, stirring ingredients every minute.

Add 1 cup of flour and stir until flour is not visible.

Once ingredients have been mixed thoroughly, add beer to pot. Stir ingredients to incorporate beer and add 8 cups of the cut potatoes from Step 1.

Add fish stock and strained clam juice to pot and stir thoroughly.

Add kosher salt and ground black pepper to pot and stir thoroughly.

Cook ingredients on low heat for approximately 1 hour or until potatoes are tender.

Add Roe and stir until Roe mixture is completely dissolved.

Add cream to pot, turn off heat and mix in clam. Stir chowder to incorporate all ingredients.


No BS BS

It wasn’t that long ago when most people turned up their noses at the prospect of an appetizer or side dish of Brussels sprouts. But thanks to searing, roasting and charring along with the addition of intoxicating ingredients that make these little cabbages crave-worthy, Brussels sprouts have hit their stride and can be found on any respectable restaurant menu and is likely even one of the top-selling dishes.

Typically, chefs sear the Brussels sprout halves until they are charred to perfection. Then they add a few squirts of Sriracha or fish sauce and a small handful of crushed peanuts or cashews for crunch. Other times, kitchen creatives will add the requisite pork such as lardon, pancetta, or bacon, while some culinary wizards go for the far more luxurious (and also ubiquitous) pork belly combination. While the sheer simplicity of roasted Brussels with garlic can’t be beat, the newest way to indulge in Brussels sprouts is in a salad. Raw.

As our Thanksgiving menu keeps shrinking and morphing into something that more resembles a vegetarian feast, this new addition of Brussels sprout salad was a welcome change since I traditionally serve a version of an above mentioned seared Brussels sprout recipe. As this typically gluttonous menu gets more and more curated (and healthy), it makes me care about each and every dish to ensure the culinary line-up is stellar, packed with equal parts flavor, color and nutrition.

While our Thanksgiving menu didn’t disappoint by any means, it was easy to agree that this year’s top-seated dish was the Brussels sprout salad with apples, toasted walnuts and shaved Parmesan. It’s the dish David and I both could have made an entire meal on. And considering the Thanksgiving feast is David’s favorite meal of the year, this-salad-that-has-the-potential-to-stand-alone was paramount to setting the tone for this day of gratitude at our house.

Tart, crunchy, earthy, hearty and refreshing, this salad has every important texture and flavor you want in a salad. Inspired by a recent New York Times recipe by Chef Paul Kahan of The Publican, even non-salad lovers will want seconds of this dish. Perhaps you remember the Waldorf salad of the 70’s?

Consider this the grown-up version of the classic Waldorf salad that will erase all of your previous memories of this mayonnaisey concoction from your childhood. Don’t have any walnuts, try toasted hazelnuts. Or you could also replace the apple with a pear. Feel free to change up the nuts and fruit, but it’s the dressing you won’t want to change at all as it’s the ideal combination of tangy, spicy and sweet that calls for a celebration.

Note:This salad would make a stunning, uncommon and absolutely craveable addition to any holiday party table. And to make it really say “holiday,” replace the Parm with blue cheese crumbles and toss in a a handful of dried cranberries or cherries for a beautiful pop of color and another burst of tart and sweet.

Buen provecho!


Watch the video: Zesty Santa Fe Style. Progresso Soup. KimTownselYouTube