Portuguese-Style Clam Chowder
In Barton's words:
Clam chowder can incite furious debate. Which is better—red or white? If the purpose of this argument isn’t clear to you, you’re not alone because it really doesn’t make any sense—they can both be delicious! This popular red chowder originated on the southern shores of Massachusetts where a large Portuguese immigrant population built thriving fishing communities. Tomatoes, spicy linguiça sausage, a liberal seasoning of paprika, and the mandatory slug of nutty Madiera put this soup in a category all its own. If entertaining, make the broth ahead then add the clams and finish just before serving.
Ingredients:
Instructions:
Heat 3 tablespoons olive oil in a heavy pot over medium-high heat. Add the tomato paste and cook, stirring, for 5 minutes. Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the canned tomatoes, water, sausage, and fennel. Bring to a simmer and cook until fennel is tender, about 15 minutes. (If making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding.)
Add the clams and increase the heat to high. Simmer vigorously until the clams open, 7 to 10 minutes. Discard any clams that don’t open. Stir in the Madeira and vinegar. Divide among 4 bowls, drizzle with the remaining 2 tablespoons olive oil, and serve.
