Sopa de Almejas
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewSopa de Almejas Recipe. A lighter and tangier version of clam chowder that tastes great on a chilly day.
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Ingredients
| olive oil | 3 Tbsps | |
| onion | 3/4 | chopped |
| celery stalk | 4 | medium size chopped into 1/4 pieces |
| garlic clove | 1 | diced |
| potato | 2 | peeled and cubed |
| chicken broth | 8 cups | |
| salt | 1 Tbsp | to taste |
| canned clams - chopped | 2 lbs | drained--save the juice |
| parsley | 1 1/2 cups | chopped |
| lime | 1 | juiced |
Directions
- In a stock pot heat the oil over medium heat. Add the onion, garlic, and celery. Cook until they are translucent.
- Add the chicken broth, clam juice, and potatoes. Bring to a boil and lower to a simmer. Cook for 20 minutes or until the potatoes are tender.
- Add the chopped clams and bring back to boil. Add the chopped parsley and lime juice. Cook for 10 minutes and serve immediately.
