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

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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.  

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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. 

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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.

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

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