Santa Fe Clam Chowder

Ingredients

• 4 ounces andouille sausage spanish cut into 1/3-inch dice
• 1 cup canned tomatoes with added puree canned crushed
• 1  celery stalks chopped
• 24 ounce bottled clam juice 
• 1 cup corn kernels white frozen
• 6 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.3 cup pepper flakes diced green canned
• 1 teaspoon ground cumin 
• 1 large jalapeno seeded chopped
• 24  littleneck clams scrubbed
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 12 ounces potatoes peeled cut into 1/2-inch cubes

Equipment

• bowl
• ladle
• pot

Directions

1. Heat oil in heavy large pot over medium-high heat.
2. Add chorizo; sauté until fat is rendered, about 3 minutes.
3. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes.
4. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
5. Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open).
6. Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over.
7. Sprinkle with remaining cilantro and serve.
8. * A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.