Clam Soup
Brenda Villagomez
A clam soup with Mexican touches, the flavors of the seasonings combined with the clam make this soup a true delight.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 kilo clams, small
  • 2 onions
  • 1 kilo tomato
  • 3 cloves garlic
  • 1 Poblano chile
  • 200 grams unsalted butter
  • 1 pinch oregano
  • salt , and pepper to taste
  • vegetable oil
Preparation
1h
0 mins
Low
  • Wash the clams and gently squeeze them to open and make it easier to remove the sand.
  • Roast the tomato and remove the skin. Finely chop the tomato, onion, and garlic.
  • Roast the poblano pepper, remove the seeds and chop it. In a pot, melt the butter and sauté the garlic, onion, and pepper.
  • Add salt to taste and let everything season over medium heat, add pepper, oregano, and clams. Let everything cook and boil for 25 to 30 minutes.
  • Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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