With the addition of chilies, cumin and cilantro, Manhattan Clam Chowder becomes decidedly Southwestern. Instead of oyster crackers, serve with a bowl of tortilla chips.
Active time: 20 minutes
Total time: 8 hours, 20 minutes
- 1-1/2 pounds potatoes, peeled and cut into 1 inch chunks
- 2 Tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 cup finely chopped onion
- 1 stick celery, finely chopped
- 1 jalapeno, finely chopped
- 1-1/2 teaspoons cumin
- 1-1/4 teaspoons mild chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (10 ounce) block frozen corn, thawed
- 2 (14.5 ounce) cans diced tomatoes, drained
- 2 Tablespoons Tomato paste
- 3 (6.5 ounce) cans Bar Harbor Chopped Clams
- 1 (8 ounce) bottle Bar Harbor Clam Juice
- 3 Tablespoons finely chopped cilantro
- 2 Tablespoons fresh lime juice
- 2 scallions, thinly sliced
Lime Sour Cream Garnish
- 1/2 cup sour cream
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- Add potatoes to the bottom of the slow cooker bowl.
- In a large mixing bowl, combine the oil, garlic, onion, celery, jalapeno, cumin, chili powder, salt, black pepper, corn, tomatoes and tomato paste. Mix well.
- Add tomato and corn mixture to the slow cooker. Do not mix.
- Add clams and clam juice. Do not mix.
- Cover and cook on Low for 8 hours (or on High for 4 hours).
- Prepare the Lime Sour Cream by mixing the sour cream, lime juice and lime zest. Refrigerate until needed.
- At the end of cooking, add cilantro and lime juice to the chowder. Stir well.
- To serve, divide between bowls. Add a dollop of lime sour cream and a sprinkle of scallions to each bowl. Leftovers can be refrigerated for up to two days or frozen for up to three months.
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