Slimming recipes for the month of May >
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Clam & Sausage Chowder
2 dozen fresh clams
2 pounds of smoked Polish sausage, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons of olive oil
1 1/2 pounds of potatoes, cubed
one 10 ounce package of frozen whole kernel corn, thawed
four 8 ounce bottles of clam juice
2 cups of water
1 teaspoon of fennel seeds, crushed
1/2 to 1 teaspoon of ground red pepper
two 16 ounce cans of crushed tomatoes, undrained
1/2 cup of fresh parsley |
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Wash the clams thoroughly, discarding any opened shells. Set aside.
Brown sausage in a Dutch oven over medium heat; drain on paper towels, and set aside.
Cook onion and garlic in olive oil in a Dutch oven over medium high heat, stirring constantly until tender. Add potatoes and next 5 ingredients.
Bring to a boil, cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in tomatoes.
Remove 2 cups of potato mixture and pour into container of an electric blender. Process until smooth, stopping once to scrape down sides. Return mixture to Dutch oven.
Bring to a boil. Add clams; cover, reduce heat and simmer 4 to 5 minutes or until clam shells open. Discard any unopened shells.
Stir in sausage and parsley; cook until thoroughly heated. Yield:3 quarts
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