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Clam and Sausage Chowder
2 pounds smoked Polish sausage -- thinly sliced
1 medium onion -- chopped
2 garlic cloves -- minced
2 tablespoons olive oil
1 1/2 pounds potatoes -- peeled, cubed
1 package frozen whole kernel corn - (10 oz) -- thawed
4 bottle clam juice - (8 oz)
2 cups water
1 teaspoon fennel seeds -- crushed
1/2 teaspoon ground red pepper - (to 1 tspn)
2 cans crushed tomatoes - (16 oz ea)
1/2 cup chopped fresh parsley
Wash clams thoroughly, discarding any opened shells. Set aside.
Brown sausage in a Dutch oven over medium heat; drain on paper towels, and set aside.
Cook onion and garlic in olive oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add potatoes and next 5 ingredients. Bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in tomatoes.
Remove 2 cups mixture, and pour into container of an electric blender. Process until smooth, stopping once to scrape down sides. Return to Dutch oven.
Bring to a boil. Add clams; cover, reduce heat, and simmer 4 to 5 minutes or until clam shells open. (Discard any unopened shell.) Stir in sausage and parsley; cook until thoroughly heated.
This recipe yields 12 servings.
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