Name: Green Chili Clam Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 2 tbsp. butter -; 2 leeks white and pale green parts, sliced -; 3 cloves garlic, minced -; 2 green peppers such as bell, poblano or Anaheim, roughly chopped -; 1 (5-oz.) can green chiles -; 1 tsp. ground cumin -; 1 c. salsa verde, such as Herdez or Xochitl brands -; 1 (8-oz.) bottle clam juice -; 3 c. low-sodium chicken broth -; 1 (15-oz.) can white beans, drained and rinsed -; 2 (10-oz.) cans whole clams -; 3 tbsp. lime juice -; Kosher salt -; Freshly ground black pepper -; Fresh cilantro, for garnish -; Lime wedges, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Green Chili Clam Chowder

1. 2 tbsp. butter -

2. 2 leeks white and pale green parts, sliced -

3. 3 cloves garlic, minced -

4. 2 green peppers such as bell, poblano or Anaheim, roughly chopped -

5. 1 (5-oz.) can green chiles -

6. 1 tsp. ground cumin -

7. 1 c. salsa verde, such as Herdez or Xochitl brands -

8. 1 (8-oz.) bottle clam juice -

9. 3 c. low-sodium chicken broth -

10. 1 (15-oz.) can white beans, drained and rinsed -

11. 2 (10-oz.) cans whole clams -

12. 3 tbsp. lime juice -

13. Kosher salt -

14. Freshly ground black pepper -

15. Fresh cilantro, for garnish -

16. Lime wedges, for garnish -

How to cook deliciously - Green Chili Clam Chowder

1. Stage

In a Dutch oven or large pot, melt butter over medium-high heat. Add leeks and peppers and cook, stirring occasionally, until the edges of the leeks begin to brown, about 7 minutes.

2. Stage

Add the garlic and green chiles and cook until fragrant, 2 to 3 minutes. Add the cumin and stir until fragrant, 1 minute more. Reduce the heat to medium and pour in the salsa verde and cook, stirring often, until it thickens, about 2 to 3 minutes.

3. Stage

Pour in the clam juice and chicken broth, scraping up any browned bits from the bottom of the pot. Add beans and clams along with their liquid.

4. Stage

Bring mixture to a boil then reduce to a simmer. Cook until the beans and clams are fully warmed through and tender, about 10 to 15 minutes. Add lemon juice and season to taste with salt and pepper.

5. Stage

Ladle into bowls, garnish with cilantro and serve with lime wedges.