Clam soup

Clam soup

Sopa de almejas

By
From
My Abuelo's Mexican Feast
Serves
4

When Abuelo returned from his fishing expeditions he would often present his sisters (who took over the role of their mother after her death) with a bowl of pipis or small clams that were the main ingredient of this fragrant, herby soup.

Ingredients

Quantity Ingredient
1.5kg fresh small clams in their shells
1 dried poblano chilli
200g butter
2 garlic cloves, finely chopped
1 large white onion, finely chopped
2 large ripe tomatoes, peeled and chopped
1/4 teaspoon dried oregano
1/2 teaspoon dried marjoram
1.5 litres fish or chicken stock
olive oil, to drizzle
crusty baguette, to serve

Method

  1. Scrub the clams well under running water and set aside.
  2. Dry-roast the chilli in a frying pan over a medium–high heat until its natural oil is released and it has puffed up. Remove the chilli from the pan and, when cool enough to handle, remove the membrane and seeds before chopping finely.
  3. In a medium saucepan, melt the butter over a medium heat. Add the garlic, onion and chilli and fry gently for a few minutes until softened. Add the tomato, dried herbs and stock. Bring to the boil then reduce the heat to low and simmer for 20 minutes. Add the clams and simmer for a further 5 minutes or until the clams have opened. Discard any unopened clams.
  4. Season then serve hot with a splash of olive oil and the crusty bread.
Tags:
Mexican
Latin
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