Clam Chili with Bock Beer
Lucy Saunders
prep
time : One to two hours
recipe type:
soups, chili and stews
ingredients:
Serves 12
3 tablespoons olive oil
1 1/2 cups celery, sliced
1 1/2 cups red onion, peeled and diced
1 1/2 cups red bell peppers, seeded and diced
1 1/2 cups green bell peppers, seeded and diced
3 tablespoons garlic, peeled and minced
1 cup Bock beer
1 cup tomato paste
5 lbs. canned diced tomatoes (with juice)
1 large can clam juice
Tabasco and cayenne pepper to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
6 cups cooked red beans
6 cups chopped clams
1/3 cup fresh parsley, stemmed and minced
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Sauté the vegetables in olive oil, set in a large stockpot over medium heat, stirring often for 5 minutes. Add garlic, and sauté three minutes. Add beer, tomato products, clam juice, beans with the juices from the can, and seasonings. Simmer uncovered for 1 hour, taste and adjust seasonings and add chopped clams. Stir well to blend. Let the clams cook through, but do not boil (they will turn rubbery). If the mixture seems too thick, thin to the desired consistency with tomato juice or more Bock beer to taste. Serve in big soup crocks, garnished with minced parsley, and plenty of tortilla chips and Bock beer on the side.
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