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California Clam Chowder
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California Clam Chowder

California Clam Chowder

If you're looking for a forgettable, shy little chowder - keeps scrolling. Because this version is hugely flavorful, and is made up of so many of the flavors I love about food in California.

Serves 6

Ingredients

  • 9 ounces chorizo - I used soy, but pork or beef would have been amazing as well
  • 1 cup torn bread pieces, from a baguette or any leftover bread you might have - ur making crouton-like things
  • 1 yellow onion, diced small
  • 1 jalapeno, diced - seeds, no seeds it's up to you
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chipotle chili powder
  • 1-2 chipotle chilis, minced - maybe start with 1
  • 1 large garlic clove, minced
  • 2 russet potatoes, peeled and cut into a medium dice
  • 3 cans minced clams
  • 8 ounces clam juice
  • 1.5 cups heavy cream
  • Kosher salt and course ground black pepper
  • 1/4 cup chopped cilantro
  • Diced avocado and lime wedges for serving

Directions

  1. Heat a large pot, wok whatever - add a little oil, the chorizo of your choice and stir breaking up and cooked - and getting crispy is a good thing, when done set aside
  2. Add a bit more oil and the torn bread, toss in the oil and stir to coat - cook until the pieces get crispy then set aside
  3. Again put in a little more oil, the onion and cook 3-4 minutes until beginning to soften, then add the jalapeno - cook stirring well a couple minutes
  4. Add the paprika, cumiin, oregano & chili powder - mix in well to toast the spices then stir in the chipotle and garlic - mix until fragrant
  5. Put in the potatoes and stir well to coat in the deliciousness, then add the juice from the canned clams (but keep the clams) and the bottle of clam juice - bring to a boil then turn down to a simmer - cook until the potatoes are tender, about 15 minutes
  6. At this point I like to mash about 1/3 the potatoes in the pot to help thicken it a bit, and give it a nice consistency
  7. Pour in the heavy cream, stir well and bring back to a simmer about 5 minutes to thicken
  8. Add with salt & pepper to taste, the reserved clams and cilantro - stir and heat through a couple minutes
  9. Serve in bowls with the chorizo, crispy bread, avocado & squeeze of lime juice

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