By Kipp Rix

I had a craving for some quality clam chowder, and hey, everyone knows if you want something done correctly, you have to cook it yourself. Actually, I had been contemplating this recipe for some time and finally the other night the complete idea for the recipe all came together. I love seafood and (as you know) my passion is the flavors of the southwest–smoke and green chili, to be exact. The combination of the fire-roasted green chilis and the smoked oysters and clams take this chowder over the top. This article is the first in a series of articles I am going to write offering quality station made fresh soups, chilis, and chowders in preparation for the future cooler weather. I hope you and the crew will enjoy this recipe.

Ingredients (serves 4)

1 lb. bacon

2 large potatoes, peeled and diced 1/8 inch

3 fired-roasted green chilis, diced

2 cups milk

2 cups water

1 tablespoon minced garlic

1 teaspoon sea salt

3.75-oz. can smoked oysters

7.25-oz. can smoked clams

½ cup instant mashed potato flakes

 

Cooking Directions

1. Dice the bacon into ¼-inch pieces and cook in a medium-size stock pot until well crisped.

2. Remove to paper towel-lined bowl and set aside to drain off excess fat.

3. Add diced potatoes to the bacon renderings and cook to soften; drain off excess grease.

4. Add green chili, garlic, salt, milk, and water to the stock pot and bring to a boil.

5. Lower heat to low, and continue to simmer until potato pieces are tender, about 15 minutes.

6. Remove pot from the heat and stir in the oysters and clams; stir well to combine.

7. Add the instant potato flakes and bacon; stir to combine and thicken the chowder.

8. If needed, add more milk or potato flakes to bring the chowder to the consistency you and the crew desire.

 

Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.