Mexican Clam Soup (Sopa de Almejas)

Portions: 4

Serving: 1 Cup (8 Ounces)

Ingredients
  • 2 cans (6.5 ounces each) chopped clams
  • 2 cups clam juice
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • 2 tablespoons Ancho chili powder
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon canola oil
  • 2 medium red bliss potatoes, cut into ½-inch chunks
  • 1 medium carrot, cut into ½-inch slices
  • 1 celery stalk, cut into ½-inch slices
  • 1 small zucchini, cut into ½-inch chunks
  • 1 tablespoon each chopped cilantro and parsley
Instructions
1
Drain clams, reserving juice. Combine clam juices with water to measure 3 cups.
2
Place onion, bell pepper, Ancho chili powder, lemon juice and oil in bowl of food processor; cover. Process until smooth. Add 1 to 2 tablespoons water if needed to make a smoother puree. Transfer mixture to large saucepan that has been sprayed with no-stick cooking spray.
3
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.
4
Stir in clams just until heated through. Sprinkle with cilantro and parsley before serving.
Nutrition Facts:
Calories
80
Carbs
12g
protein
4g
fat
2g
sat. fat
0g
sodium
500mg
fiber
3g
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