Arizona Clam Chowder

Name: Arizona Clam Chowder
Ingredients: 2 slices bacon, cut into 1/4-inch pieces; 1 medium onion, chopped; 1 large fresh, mild green chili, such as Anaheim (or California) or poblano (or pasilla), stemmed, seeded and chopped; 1 stalk celery; 1 large (8 oz.) thin-skinned potato, peeled and diced; 1/4 tsp. dry thyme leaves; 1 (10 oz.) can whole baby clams; 2 (8 oz. each) bottles clam juice; 1 (14 1/2 oz.) can tomatoes; salt and pepper; warm flour tortillas

11 ingredients

4 steps

Ingredients

2 slices bacon, cut into 1/4-inch pieces
1 medium onion, chopped
1 large fresh, mild green chili, such as Anaheim (or California) or poblano (or pasilla), stemmed, seeded and chopped
1 stalk celery
1 large (8 oz.) thin-skinned potato, peeled and diced
1/4 tsp. dry thyme leaves
1 (10 oz.) can whole baby clams
2 (8 oz. each) bottles clam juice
1 (14 1/2 oz.) can tomatoes
salt and pepper
warm flour tortillas

Directions

1

In 3 to 4-quart pan, cook bacon over medium heat until lightly browned, about 5 minutes; stir often.
2

Add onion, chili and celery and cook, stirring often, until veggies are slightly browned, 10 to 14 minutes.
3

Stir in potato, thyme, clams with their liquid, clam juice, tomatoes and then liquid (break up tomatoes with a spoon).
4

Bring to a boil, cover, reduce heat and simmer until potatoes are tender to bite, 15 to 20 minutes.