Clam Chowder

"Creamy clam chowder with Andouille sausage, Jalapeño, toasted cumin & coriander, finished with fresh cilantro & lime"

Mexico Clam Chowder.jpg


2 teaspoons coriander seeds

2 teaspoons cumin seeds

Mortar & Pestle


White pepper

5 quart Dutch oven or soup pot

10 ounces Andouille sausages

Olive oil


1 1/2 cups yellow onion, medium dice

1 cup thinly sliced celery

4 teaspoons fresh, minced garlic

1/3 cup jalapeño, small dice

1-1 1/2 ears of fresh, yellow corn, shaved

1 1/2 teaspoons finely chopped, FRESH oregano

2 cups clam juice

3 cups chicken stock 

3/4 cup unoaked chardonnay wine

3 cups cubed, gold potatoes

3/4 pound fresh chopped clams

Roux-1/4 cup all purpose flour, 4 tablespoons butter

1 cup Half & Half-Room-Temp

Fresh cilantro

Fresh limes

Fried Tortilla Strips

Corn tortillas

Vegetable oil




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 measure out 2 cups.  Remove the clams, rinse and chop.  

Toast the coriander seeds 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.  

Slice the sausage into rounds, then slice into half moons.  Add 1 tablespoon of olive oil to the pot, over medium heat and cook the sausages but don't brown. Remove the sausages, add 1 more tablespoon of oil and 1 tablespoon of butter.  Add the onion and celery, season lightly with salt, cover and cook, stirring occasionally until onions are translucent.  


Remove lid, add the garlic, jalapeño, corn, 1 teaspoon of coriander, 1 teaspoon of cumin, the oregano and cook 2 minutes.  Add the clam juice, chicken stock, wine and potatoes, season lightly with salt & pepper, bring to a simmer, reduce to med-low heat and cook until the potatoes are tender.  

Add the clams and cook 5 minutes. Add the butter to a small sauce pan and melt over med heat.  Add the butter, whisk in the flour and cook for 1-2 minutes.  Add a few ladles of the broth to the roux and whisk, while pouring in the room temp Half & Half. Stir into the hot chowder and cook 3-4 more minutes.  Finally, season with salt & pepper if needed and add more of the cumin and coriander a few pinches at a time if needed.  

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 about 6-8