2 tablespoons extra virgin olive oil
4 oz. cracked peppercorn bacon
3 medium white skinned potatoes, peeled, cut into 1 inch cubes
1 medium onion, chopped
1 celery stalk, chopped
1/3 cup canned diced green chilies
1 large jalapeño chili, seeded, chopped
3-4 garlic cloves, minced
2 tablespoons lemon juice
1 lemon, zested
1 teaspoon dried oregano
2 teaspoons ground cumin
1 15 oz. can diced tomatoes with juice
1 10 oz. package frozen white corn kernels
3 8 oz. bottles clam juice
24 littleneck clams
6 tablespoons chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients: sauté until onion begins to soften, about five minutes. Mix oregano and cumin, then tomatoes, corn, lemon juice and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons of cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle remaining cilantro and lemon zest and serve.
Serves 6