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Recipe

Clam Soup

1h
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A clam chowder with Mexican touches, the flavors of the seasonings along with the clam make this soup a true delight.
Learn more about Brenda Villagomez

Ingredients

5 portions
  • 1 kilo clam, little
  • 2 onions
  • 1 kilo tomtato
  • 3 cloves garlic
  • 1 poblano pepper
  • 200 grams butter
  • 1 pinch oregano
  • salt, and pepper to taste
  • vegetal oil

Preparation

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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