This tomato based clam chowder gets it’s kick from a few slices of Italian salami such a Genoa, sopressa or pepperoni. Corn kernels and golden potatoes fill out this main dish chowder, uniquely seasoned with pasillo pepper, cumin and oregano; this is a satisfying supper!
My Spicy Clam and Corn Chowder is a fusion dish combining flavors of the Mediterranean with South of the Border texture and spices!
1/4 cup extra virgin olive oil
1/2 cup sliced Italian salami
2-3 shallots, peeled and chopped
2-3 garlic cloves, peeled and sliced
2 cans whole baby clams with juice
1 bottle clam juice
1 can stewed tomatoes
1 can diced tomatoes
1 cup chopped organic celery
3 golden potatoes, diced
3 green onions, chopped
1 pasillo pepper, diced
1 red bell pepper, diced
2 cups frozen corn kernels, thawed
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon Old Bay seasoning
Dash of Tabasco
1 tablespoon fish sauce or seafood concentrate
Splash of sherry
Additional water if needed
2 tablespoon butter
In a large stock pot, heat the olive oil on medium heat
Add the salami, onion, garlic and cook till vegetables are softened
Add all the other ingredients except butter
Add water if needed
Simmer until cooked through and vegetables are tender, about 30 minutes
Serve with crusty bread, salad and crisp white wine!
This chowder is yummy, enjoy!!!