Portuguese Style Clam Chowder
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 2 tbsp smoked paprika (preferably Spanish, see NOTES)
- 1 tbsp thyme (fresh, chopped, or 1 tsp dried)
- 1½ tsp oregano (dried)
- 1 bulb fresh fennel (core and stems removed. Bulb cut into 1/2-inch-thick slices)
- 2 14.5 oz cans fire-roasted tomatoes (undrained)
- 1 cup water
- 8 oz cured sausage (sliced into 1/2" pieces. See NOTES)
- 1 tsp Kosher salt
- ½ tsp black pepper (ground)
- 24 littleneck clams (scrubbed thoroughly to remove any grit)
- ¼ cup Madeira (See NOTES)
- 2 tbsp red wine vinegar
- 2 tbsp parsley (fresh, chopped, for garnish (optional))
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