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
Ingredients5 portions
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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