Clams, in clam & Andouille stoup

It started as a stew, and ended as more of a soup, so I’m creating a new food category: stoup.  I did it in the pressure cooker, and Kevin and I both loved it.

Pressure Cooker Clam and Andouille Stoup
(serves 4-6)

½ pound andouille sausage (or linguica, or chorizo), crumbled or diced
2 medium onions, chopped
2 t. cumin
2 t. crushed red pepper, or any kind of capsaicin to taste
3 small white potatoes, diced (about 4 cups)
3 c. roughly chopped cooked clams
1 7 oz. can chopped green chilies
1 28-oz. can crushed tomatoes
1/2 c. red wine
2 c. clam juice
2 t. salt, or to taste
1 c. frozen corn

Set your pressure cooker to brown, and add the sausage. When it begins to brown, add the onion. Cook, stirring often, until the onions wilt and begin to brown. Add the cumin a red pepper, and cook a few minutes more.

Add all the rest of the ingredients, except the corn. Cover the cooker, and pressure cook on high for 20 minutes.

Open the cooker, and add the corn. Stir just until the corn is heated through.

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