Directions

Note: If using clams in the shell, scrub, place clams in a pot and fill about 1/4 of way up with water. Steam the clams until they open, discarding any that stay closed. Strain the broth through a sieve lined with cheesecloth and add to the pot. Remove the clams and chop.  

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Toast the coriander and cumin seeds separately in a small skillet or pan. Grind the coriander seeds and pour in a small ramekin. Grind the cumin seeds and pour into a separate ramekin.  

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Slice the sausage into thin rounds, then slice into half moons and add to the Dutch oven, over medium temperature. Andouille rounds can be cut into 1/4's if preferred. Render the fat and then remove the andouille and set aside. Add 1 tablespoon of butter along with the onion and celery. Season lightly with salt, cover and cook, stirring occasionally until onions are translucent. Add a little olive oil if needed. Remove lid, add the garlic, jalapeño, corn, 1 teaspoon of coriander, 1 teaspoon of cumin, oregano and cook 2 minutes. Add the clam juice, chicken stock, wine and potatoes, season lightly with salt & pepper and bring to a simmer. Reduce temperature to med-low heat and cook until the potatoes are tender. Add the clams and reserved Andouille sausage and cook 5 minutes.

Add the butter to a sauce pan over medium temperature. Whisk in the flour and cook for 2 minutes. Whisk in a few ladles of the stock from the pot, followed with the half & half. Stir into the hot chowder and cook 3-4 more minutes. Lastly, season with salt & pepper and more of the spices if needed. If chowder becomes too thick, add a little more stock and/or clam juice/broth. 

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Fried tortilla Strips

Slice the tortillas into thin strips.

Heat oil in a skillet and fry until golden brown. Spoon onto a plate lined with paper towels and toss with salt. 

Serve chowder with fresh cilantro, lime wedges and the fried tortilla strips. Serves 6-8.

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