Approved by the 
Yields:
5 - 6 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Jump to recipeClam 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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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 cup
salsa verde, such as Herdez or Xochitl brands
- 1
(8-oz.) bottle clam juice
- 3 cups
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
- Step 1In 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.
- Step 2Add 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.
- Step 3Pour 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.
- Step 4Bring 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.
- Step 5Ladle into bowls, garnish with cilantro and serve with lime wedges.
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