Arizona chowder gets its character from green chilies. (recipes)

From: Sunset | Date: February 1, 1990 | Copyright information

Arizona chowder gets its character from green chilies Did not the Arizona clan ages ago fall from endangered-species status to that of fossil? How, then, to explain Gary Kiefer's recipe? It transpires that the clams were roused from beds on some bay, beach, or estuary far from the arid Sonoran sands--and made the journey into less hospitable climes in that well-traveled but rather inglorious vessel, the can. Dr. Kiefer explains that it's not the bivalve but the chowder that is Arizonan.

The soup gets its character from the presence of mild green chilies. These have long ...

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