Jake Walker Sea Clam Chowder Recipe

  • ½ pound fresh chouriço
  • 1 tablespoon butter
  • 2 medium yellow onions, chopped
  • ½ cup light-flavored beer
  • 5 to 6 cups of water
  • 1 quart of sea clams or quahogs, chopped, and their juice
  • 6 medium red potatoes, sliced or chopped
  • 2 teaspoons flavorful red pepper (Jake used smoked paprika and Aleppo pepper)
  • juice of half a lemon
  • salt and freshly ground black pepper to taste
  • ½ cup light cream

Remove chouriço from casing, slice, and fry in a heavy soup pot over medium heat, stirring occasionally. When nearly cooked, remove the sausage from the pot and set aside. Add 1 tablespoon of butter and the onion to the pot; fry gently until onion is translucent–about 10 minutes.

Add the beer and 3 cups of water, and bring to a simmer for 5 or 10 minutes. Keeping the clams aside for now, pour the clam juice into the pot. Add the potatoes and enough additional water to completely cover them. Cook until the potatoes are tender.

Add the red pepper, clams, and chouriço. Cook over lowest heat for a few minutes, until clams are tender. Add lemon juice. Remove from heat and stir in the cream. Adjust seasonings and serve piping hot with your favorite chowder crackers.

Serves 8.

Read more about making chowder here.


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