Clam Chili

Yield: 12 cups or 10 bowls.

1 51-oz. can of Sea Watch Chopped Sea Clams, juice drained and reserved
2 15-oz. cans white kidney beans, drained
1 15-oz. can black-eyed peas, drained
2 cups green bell peppers, diced
1 cup yellow bell pepper, diced
2 cups onion, diced
2 oz. sweet Italian sausage, removed from casing
2 Tbsp. olive oil
½ cup white wine
1 tsp. cilantro, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 Tbsp. garlic, minced
1 jalapeno pepper, seeded and minced
to taste, hot sauce

In a large soup pot, slowly sauté the sausage in olive oil. When sausage is almost cooked, add the onions and peppers. Saute vegetables until onions are translucent. Deglaze the pot with the white wine and let it simmer for a couple of minutes. Drain the juice from the clams into the pot, reserving clams to be added later. Add remaining ingredients and simmer for one-half hour. Add the clams and bring the chili to serving temperature. Serve.