Hot and Spicy Habanero Manhattan Clam Chowder

Posted by Dylan Tortolani on 11/7/2014 to Recipes
Ingredients:
1/3 cup of Coeur d Olives Habanero Infused Extra Virgin Oil
1 onion chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
tsp or 2 tsp fresh thyme, crumbled
8 ounces of clam juice or seafood stock
2 16 oz cans chopped stewed tomatoes
8 ounces tomato sauce
1 large russet potato or 3 small new potatoes (I used purple.) peeled and chopped
1 4 oz can diced green chilies (or 4 oz diced pepper of choice it you want it hotter)
2 6 can chopped clams
Sprinkle of ground Mediterraneo Imports Habanero Sea Salt
Sprinkle of ground Mediterraneo Imports Royal Peppercorns

In a large pot, over medium-high heat, heat the Coeur d Olives Habanero Infused Extra Virgin Oil and sauté onions, garlic, celery, bay leaf and thyme. Cook until onions wilted, about 7 minutes. Add clam juice or stock, stewed tomatoes, tomato sauce, chilies and clams with their juice and bring to a gentle boil. Add potatoes and let simmer for about 45 minutes or until the potatoes are tender. Season with some ground Mediterraneo Imports Habanero Sea Salt and some ground Mediterraneo Imports Royal Peppercorns. Serve hot!


Share |
 
Add Comment
Name 
Email 
Body 
 

 Recipes

 Pastry Wrapped Asparagus with Balsamic Dipping Sauce
 Habanero Brownies
 Habanero Hot Stuff Cookies
 Shrimp with Romesco Sauce
 Chipotle Mayonnaise
 Hot and Spicy Habanero Manhattan Clam Chowder
 Black Truffle & Crimini Pasta with Broccoli
 Garlic Mashed Potatoes
 Onion Marmalade
 Lemon Ricotta Pancakes

 December 2014
 November 2014
 August 2014
 July 2014