Clam Soup
Brenda Villagomez
A clam chowder with Mexican touches, the flavors of the seasonings along 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, little
  • 2 onions
  • 1 kilo tomato
  • 3 cloves garlic
  • 1 Poblano chile
  • 200 grams butter
  • 1 pinch oregano
  • salt, and pepper to taste
  • vegetable oil
Preparation
1h
0 mins
Low
  • Wash the clams and squeeze lightly so that they open and it is easier to remove the sand.
  • Roast the tomato and remove the skin. Chop the tomato, onion and garlic finely.
  • Roast the poblano pepper, devein it and chop it. In a saucepan, melt the butter and fry the garlic, onion and chili.
  • Add salt to taste and let everything be seasoned over medium heat, add pepper, oregano and clams. Let everything cook and boil for 25 or 30 minutes.
  • To serve.

Nutritional Information

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