"Creamy clam chowder with Andouille sausage, Jalapeño, toasted cumin & coriander, finished with fresh cilantro & lime"
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Mortar & Pestle
5 quart Dutch oven or soup pot
10 ounces Andouille sausages
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 to 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
4 tablespoons butter
1/4 cup all purpose flour
1 cup half & half
Fried Tortilla Strips
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.
Bring the butter to a simmer in a sauce pan and whisk in the flour. Cook 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. Finally, season with salt & pepper and more of the spices 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 6-8.