Portuguese clam chowder
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Loading... - Cristina Costa
- 07 Apr 2023
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Few people are aware that there’s a little-known native chowder in New England that is tomato-based. This may be shocking to most New Englanders who once tried to criminalize adding tomatoes to chowder. But in pockets around New England, there exists a Portuguese clam chowder that bears little resemblance to the more popular and famous Manhattan red clam chowder.
INGREDIENTS
3-4 dozen littleneck clams rinsed and scrubbed clean
4 TBSPs olive oil
1 large yellow onion diced
1 large green pepper diced
2 links chourico or linguica sausage about ½ pound or 2 cups, sliced into rounds
4-5 cloves garlic diced
½ teaspoon fennel seeds
1 bay leaf
4-5 sprigs fresh thyme
1 tsp paprika
½ tsp red pepper flakes
2 TBSPs tomato paste
1 28 ounce can fire roasted tomatoes
2 TBSPs apple cider vinegar
1 cup fresh tarragon leaves loosely packed
OPTIONAL SEASONINGS, TO TASTE
Parsley, cilantro and/or tarragon
Red pepper flakes
Tabasco
Apple cider vinegar
INSTRUCTIONS
Warm olive oil in large heavy bottom stock pot. Add onion, green pepper and sausage and saute until veggies are softened, about 5 minutes. Add garlic in the last minute.
Add spices and saute another 2-3 minutes, stirring frequently.
Add tomato paste and saute another 2-3 minutes, stirring frequently.
Add canned tomatoes and bring to a simmer. Cover and cook for about 10 minutes.
Add the clams, cover and simmer until all the shells open, about 7 to 10 minutes. Add additional clam broth, if necessary.
Add vinegar and tarragon and stir in. Read More…
