"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
4-5 quart Dutch oven with lid
10 ounces Andouille sausages
1 1/2 cups medium dice, yellow onion
1 cup thinly sliced, celery
4 teaspoons freshly minced, garlic
1/3 cup small dice, jalapeño
1 to 1 1/2 ears of yellow corn, shaved off
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 add to the pot. Remove the clams and chop.
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.
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.
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.