This recipe uses imported sweet primos clams of Ensenada found in a Mexican grocery store, however if you are unable to find them then other fresh clams can also be used instead of a canned one.

Clam Soup or Sopa de Almejas - Easy Mexican Recipe For Mexican Starter Dish Course

• 8 cups chicken stock
• 2 cans chopped clams (drained & juice reserved)
• 3/4 cups onion (chopped)
• 2 cups celery (chopped)
• 1 clove garlic (minced)
• 3 cups potatoes (peeled & cubed)
• 1 1/2 cups parsley (chopped fine)
• juice of 1 lime
• 3 tbsp olive oil
• salt to taste

Image of Clams

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• Heat 1 tbsp of oil in large pot
• Add in onion, celery, garlic and cook for 5 mins or till onion become transparent
• Add in potatoes, chicken stock and 1 cup clam juice
• Simmer, covered, over low heat for 15 mins or till potatoes are tender
• Add salt to taste
• Before serving, bring broth to boil for 10 mins then add chopped clams
• Return to boil and add in parsley, remaining olive oil and lime juice
• Serve immediately

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