Clam Chili
- 1 51oz can of Sea Watch Chopped Sea Clam
- 2 15oz cans of White Kidney Beans (drained)
- 1 15oz can of Black Eyed Peas (drained)
- 2 cups of diced Green Bell Peppers
- 1 cup of diced Yellow Bell Pepper
- 2 cups of diced Onions
- 2 ounces of Sweet Italian Sausage (removed from casing)
- 2 tablespoons of Olive Oil
- ½ cup of White Wine
- 1 tablespoon of chopped Cilantro
- 1 teaspoon of Chili Powder
- 1 teaspoon of ground Cumin
- 1 tablespoon of minced Garlic
- 1 Jalapeno Pepper (seeded and minced)
- Hot sauce to taste
Method:
- In a large soup pot, slowly saute the sausage in the olive oil.
- When the sausage is almost cooked add the onions and peppers.
- Saute vegetables until the onions are translucent.
- Deglaze the pot with the white wine and let it simmer for a couple of minutes.
- Drain the juice from the clams into the pot, reserving the clams to be added later.
- Add remaining ingredients and simmer for one half hour.
- Add the clams and bring the chili to serving temperature and serve.
Serves 16 bowls or 20 cups
