Spicy Southwestern Clam Chowder

• 1 tablespoon olive oil
• 1 onion, medium chopped
• 13 ounces linguica sausage, diced
• 1 large potato, peeled chopped
• 1 cup celery, sliced
• 1 cup carrot, sliced
• 14 ounces chicken broth
• 1 cup corn
• 2 (10 ounce) cans diced tomatoes with green chilies
• 1 (28 ounce) can tomato puree
• 2 teaspoons oregano
• 1 teaspoon ground cumin
• 2 (10 ounce) cans baby clams, juice reserved

1. Heat oil in a large stock pot.
2. Add onions and saute 5 minutes over medium heat.
3. Add the linguica and saute 5 more minutes more.
4. Stir in the remaining ingredients EXCEPT the clams and bring to a boil.
5. Reduce heat and simmer for 20 - 30 minutes till the potatoes and carrots are tender.
6. Add the baby clams and cook 5 minutes. Serve hot and enjoy.

olive oil, onion, linguica sausage, potato, celery, carrot, chicken broth, corn, tomatoes, tomato puree, oregano, ground cumin, baby clams

Taken from www.food.com/recipe/spicy-southwestern-clam-chowder-480717 (may not work)