Mexican Clam Chowder

Name: Mexican Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 411 grams can diced tomatoes; 425 grams can low-fat vegetarian chili with beans; 1 Tbsp chili powder; 1 or 2 cans (10 to 12 oz. each) baby clams; 283 grams package frozen corn kernels; 1 liters fat-skimmed chicken broth; 2 Tbsps chopped fresh cilantro; 2 cloves garlic, pressed or minced; 1 teaspoon hot sauce; 2 Tbsps lime juice; 1 Tbsp olive oil; 227 grams onion , peeled and chopped; 283 grams package frozen petite peas; 605 grams About red thin-skinned potatoes, scrubbed; 8 servings Salt and pepper

The recipe Mexican Clam Chowder could satisfy your American craving in around 45 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 3g of fat, and a total of 186 calories. This recipe serves 8. It works well as a soup. Head to the store and pick up lime juice, cilantro, corn kernels, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a 5- to 6-quart pan over high heat, stir oil, onion, and garlic until onion is limp, about 5 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add chili powder and stir just until fragrant, about 30 seconds.

Ingredients you will need

Chili Powder

Add broth, cover, and bring to a boil.

Ingredients you will need

Broth

Cut potatoes into 1/2-inch cubes.

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Potato

Add potatoes to boiling broth. Cover and return to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.

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Potato

Broth

Add tomatoes with juice, chili, corn, peas, and clams with juice, stirring to mix. Turn heat to high, cover, and return to a boil.

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Tomatoes In Juice

Chili Pepper

Clams

Juice

Corn

Peas

Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.

Ingredients you will need

Salt And Pepper

Lime Juice

Hot Sauce

Cilantro

Soup

Equipment you will use

Bowl

Ladle

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

411grams

can diced tomatoes 425grams

can low-fat vegetarian chili with beans 1Tbsp

chili powder 1

or 2 cans (10 to 12 oz. each) baby clams 283grams

package frozen corn kernels 1liters

fat-skimmed chicken broth 2Tbsps

chopped fresh cilantro 2cloves

garlic, pressed or minced 1teaspoon

hot sauce 2Tbsps

lime juice 1Tbsp

olive oil 227grams

onion , peeled and chopped 283grams

package frozen petite peas 605grams

About red thin-skinned potatoes, scrubbed 8servings

Salt and pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.