Sopa de Almejas
Sopa de Almejas Recipe. A lighter and tangier version of clam chowder that tastes great on a chilly day.
|olive oil||3 Tbsps|
|celery stalk||4||medium size chopped into 1/4 pieces|
|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|
- 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.