New Mexican clam chowder Essay

New Mexican Clam Chowder Mild green chilies mingle with canned clams in this quick chowder. 4 slices bacon 2 onions, chopped 2 large cans (7 oz. each) diced green chilies 2 cloves garlic, minced or pressed 1/2 teaspoon ground cumin 3/4 pound thin-skinned potatoes, peeled and cut into 1/2-inch cubes 2 cans (about 10 oz. each) whole baby clams 1 quart milk Condiments (directions follow) In a 4- to 5-quart pan, cook bacon over medium heat until crisp.

Lift out bacon, drain on paper towels, and crumble into small pieces. To drippings in pan, add onion, chilies, garlic, and cumin; stirover mediumhigh heat until onion is translucent, about 5 minutes. Addpotatoes and juice from clams.

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Cover and simmer until potatoes aretender to bite, about 20 minutes. Add milk and clams and stir untilsteaming. Ladle into bowls; add to taste the bacon and condiments.Serves 4 or 5. Condiments. Place each of the following in separate bowls: 1 cupsour cream, 1/2 cup bottled green or red taco sauce, and 2 cups tortillachips.

Photo: Clam chowder gets gentle heat from green chilies; serve withtortilla chips


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