By: Saira Malhotra
Everyone has a soft corner for that New England clam chowder – those creamy mouthfuls of pearls from the ocean that are so gentle and smooth. Delicate bites of soft clams and vegetables; really, how could you go wrong?
However, with the cold weather comes an increased desire for spicy food and it is not without reason. Spices do the trick and warm the body as effectively as a hot toddy, not to mention its contribution to the layering of flavors.
We took this New England classic and gave it a Spanish-Iberian flair that will flamenco in your mouth. Throw in some chorizo, smoked paprika, roasted red peppers and garlic shrimp and it will set your endorphins free, leaving you feeling chirpy and warm.
Inspired by Salon.com
4oz piece of fresh chorizo, diced
1/4 lb Shrimp, chopped in to 3 pieces and marinated in 1 teaspoon of minced garlic and oil
1 medium sized diced onion, diced
1 1/2 tablespoon of all purpose flour
1 roasted red pepper, de-skinned and diced
2 dozen fresh clams
1 tablespoon tomato puree
1 large beef steak tomato, de-skinned and diced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon of cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon of smoked paprika
1 8-ounce bottle clam juice
3 cups fish stock
1 cup diced new potatoes, sauteed to golden brown
- Cook the chorizo, remove from pan reserving the fat.
- Add 2 tbsp of oil to the chorizo fat, saute the onions until soft and translucent, add the flour and cook for a couple of minutes to make a roux and whisk in 1/2 a cup of water. Add the puree and cook for a three minutes.
- Add the diced tomatoes, bay leaf, thyme, cayenne, paprika, salt and pepper and cook until the tomatoes begin to break down. Add the stock and clam juice. Check for seasoning.
- Clam prep: Scrub the shells, and place in a pan over medium heat with water. When the shells are open, remove the meat from the shells and chop them up.
- Add clams (reserving a handful for garnish) and any juice to the soup with the diced potatoes.
- Saute the garlic shrimps, season with salt and add to the soup, – reserving a handful for garnish.
- Serve the chowder in soup bowls and garnish with the reserved shrimp and clams.