Portuguese Chowder

• 2 tablespoons olive oil
• 4 ounces chorizo, chopped
• 1 cup chopped onions
• 3 stalks celery, finely diced
• 2 cups peeled, seeded and chopped tomatoes
• 2 tablespoons minced garlic
• 1 1/2 pounds russet potatoes, diced
• 2 dozen cherrystone clams, shucked, in their liquid
• 1/2 pound salt cod, rinsed and diced
• 1/2 quart chicken stock
• 1 quart white wine
• 1/2 cup finely chopped parsley
• Loaf of crusty bread

1. In a large sauce pan, heat the olive oil.
2. When the oil is hot, render the chorizo for 3 to 4 minutes.
3. Add the onions and celery.
4. Continue sauteing for 3 minutes or until the vegetables wilt.
5. Season with salt and pepper.
6. Stir in the tomatoes and garlic, saute for 2 minutes.
7. Stir in the potatoes, reserved clam liquid and salt cod.
8. Add the chicken stock and white wine.
9. Season with salt and pepper.
10. Bring the liquid up to a boil and reduce to a simmer.
11. Simmer for 15 minutes.
12. Add the clams and parsley, cover, and continue simmering for 3 minutes.
13. Ladle the chowder in a shallow bowl.
14. Serve with a loaf of crusty bread.

olive oil, chorizo, onions, stalks celery, tomatoes, garlic, russet potatoes, cherrystone clams, salt, chicken, white wine, parsley, crusty bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/portuguese-chowder-recipe.html (may not work)