Mexican Clam Soup (Sopa de Almejas)

Spicy clam soup with carrots, celery, potatoes, zucchini, ancho chili and serrano peppers

By: Desmond Fannin, Signature Chef

Prep Time: 20 min
Cook Time: 40 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

2 ounces chopped clams
2¾ cups clam juice
¼ cup chopped onion
¼ cup chopped green bell pepper
2 tablespoons ancho chili powder
½ teaspoon chopped serrano peppers
1 tablespoon fresh lemon juice
¾ teaspoon canola oil
¾ cup red bliss potatoes, cut into ½-inch chunks
1/3 cup carrot, cut into ½-inch slices
½ cup celery stalk, cut into ½-inch slices
¾ cup zucchini, cut into ½-inch chunks
1 tablespoon chopped cilantro
1 tablespoon chopped parsley

Allergens:

Fish, Gluten, Milk, Shellfish, Soy, Wheat

Nutritional Information

Mindful (Learn More)

Directions:

Drain clams, reserving juice. Combine clam juice with water as needed to measure 3 cups of liquid.
Place onion, bell pepper, ancho chili powder, serrano peppers, lemon juice and oil in food processor; cover. Process until smooth. Add 1 to 2 tablespoons water if needed to make a smoother purée.
Heat on medium heat 10 minutes, stirring occasionally. Add clam juice, potatoes, carrot and celery; reduce heat to low and simmer 20 minutes. Add zucchini; simmer 5 minutes longer or until vegetables are tender.
Stir in clams just until heated through. Sprinkle with cilantro and parsley before serving.