Clam and Argentinian Chorizo Chowder

Back in the "before time," before hugs and indoor dining were life-threatening activities, I used to run a couple of restaurants. My restaurants wouldn't be categorized as fine dining by any means, but we served what I can confidently say was REALLY. GOOD. FOOD. Period. One of the things we did especially well was soup, and one of the best soups we served was our Clam Chowder, which we served every Friday and often sold out before lunch was even over.

While I won't be sharing my restaurant clam chowder recipe exactly, I recently adapted it to utilize the Argentinian Chorizo from my friend and local chorizo guru, The Choriman. I won't say that this recipe is better than the chowder we served at the restaurants on Fridays, but I won't say it's not either. ;-)

Clam and Argentinian Chorizo Chowder

Makes about 3 quarts


  • 1 pound Choriman Argentinian Chorizo

  • 1 yellow onion, diced

  • 2 celery stalks, diced

  • 1/2 cup all purpose flour

  • 1 (51oz) can of chopped sea clams, including juice

  • 1 1/2 pounds red potatoes, diced

  • 1 quart heavy cream

  • 2 cups half & half

  • Kosher salt and black pepper