Savory Seafood and Sausage Delight: Clam Chowder Supreme 🌟

Clam and Sausage Chowder Recipe

🕒 Cook Time: 20 minutes
🕒 Prep Time: 1 hour 15 minutes
🕒 Total Time: 1 hour 35 minutes
🍽️ Yield: 3 quarts

Description:

This Clam and Sausage Chowder is a labor of love, with a bit of trouble in scrubbing those clams, but let me assure you, the end result is so incredibly delicious that even those adverse to scrubbing will find themselves willingly diving into the task. It’s a hearty, comforting chowder perfect for chilly nights or anytime you crave a bowl of warmth and flavor.

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Ingredients:

• 2 pounds clams in shell
• 2 Polish sausages
• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 1/2 cups potatoes, diced
• 1 cup frozen whole kernel corn
• 4 cups water
• 2 teaspoons fennel seed
• 1 teaspoon cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup fresh parsley, chopped

Instructions:

1. Prepare Clams:

   • Scrub the fresh clams in shells thoroughly, ensuring they are clean. Discard any clams that are open and do not close when tapped.

2. Cook Sausage:

   • In a large pot, cook the Polish sausages over medium heat until nicely browned.
   • Once browned, transfer the sausages to a paper towel-lined plate to drain excess oil. Set aside.

3. Saute Aromatics:

   • In the same pot, add the olive oil and heat it up.
   • Saute the diced onion and minced garlic over medium-high heat until they turn soft and tender, stirring constantly to prevent burning.

4. Add Vegetables and Seasonings:

   • To the pot, add the diced potatoes, frozen corn kernels, clam juice (if available), water, fennel seed, and cayenne pepper.
   • Bring the mixture to a gentle boil, then cover the pot, reduce the heat, and let it simmer for 15-20 minutes or until the potatoes are fork-tender.

5. Incorporate Tomatoes:

   • Stir in the crushed tomatoes, ensuring they are well combined with the rest of the ingredients.

6. Blend Potato Mixture:

   • Transfer 2 cups of the potato mixture from the pot into the container of an electric blender.
   • Process until smooth, then return the mixture to the pot.

7. Cook Clams:

   • Bring the chowder back to a boil, then add the cleaned clams to the pot.
   • Cover the pot, reduce the heat, and let it simmer for 4-5 minutes or until the clam shells open wide (discard any clams that do not open).

8. Final Touches:

   • Once the clams are cooked, add the cooked sausage slices and chopped parsley to the chowder.
   • Stir everything together and let it cook for a few more minutes until heated through.
   • Taste the chowder and season with salt and pepper if desired.

9. Serve:

   • Ladle the warm and flavorful Clam and Sausage Chowder into bowls.
   • Serve hot, garnished with additional parsley if desired.

This Clam and Sausage Chowder is a delightful combination of flavors and textures, with the savory richness of the sausage complementing the briny sweetness of the clams, all in a creamy and comforting broth. It’s a dish worth the effort, and once you take that first spoonful, you’ll agree that the trouble of scrubbing clams was indeed worth it for such a delicious meal. Enjoy!