Green Chili Clam Chowder

green chili clam chowder filled with green peppers, whole clams and white beans
PHOTO: ANDREW BUI; FOOD STYLING: JUSTIN SULLIVAN

Clam chowder is top-tier, New England cold weather food. Whether it’s the creamy New England style or tomato-based Manhattan version, it's really hard to get enough once you start digging in. But if we have a red and a white version, what’s to keep us from making something a bit more verdant, as in green?

Nothing as far as Team Delish sees it. Enter this Green Chile Clam Chowder. It takes after its red-tinged Manhattan cousin, but departs from it in a few key ways. This soup gets its kick (and color) from hatch chiles and salsa verde. Instead of the customary potatoes, we’ve subbed in tender white beans to add a bit of richness.

If you can’t find whole canned clams, chopped will do in a pinch. Serve with some crusty bread so you can sop up all that clammy goodness. And if you’ve given this recipe a shot, let us know how it came out in the comments below!

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Yields: 5 - 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 45 mins
Ingredients
2 tbsp.

butter

2

leeks white and pale green parts, sliced

3

cloves garlic, minced

2

green peppers such as bell, poblano or Anaheim, roughly chopped

1

(5-oz.) can green chiles

1 tsp.

ground cumin

1 c.

salsa verde, such as Herdez or Xochitl brands

1

(8-oz.) bottle clam juice

3 c.

low-sodium chicken broth

1

(15-oz.) can white beans, drained and rinsed

2

(10-oz.) cans whole clams

3 tbsp.

lime juice

Kosher salt

Freshly ground black pepper

Fresh cilantro, for garnish

Lime wedges, for garnish

Directions
  1. In a Dutch oven or large pot, melt butter over medium-high heat. Add leeks and peppers and cook, stirring occasionally, until the edges of the leeks begin to brown, about 7 minutes.
  2. Add the garlic and green chiles and cook until fragrant, 2 to 3 minutes. Add the cumin and stir until fragrant, 1 minute more. Reduce the heat to medium and pour in the salsa verde and cook, stirring often, until it thickens, about 2 to 3 minutes.
  3. Pour in the clam juice and chicken broth, scraping up any browned bits from the bottom of the pot. Add beans and clams along with their liquid.
  4. Bring mixture to a boil then reduce to a simmer. Cook until the beans and clams are fully warmed through and tender, about 10 to 15 minutes. Add lemon juice and season to taste with salt and pepper.
  5. Ladle into bowls, garnish with cilantro and serve with lime wedges.
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