From the Senators of Baja California in 1964, this delicious version of Baja California Style Clam Chowder will make you lick your fingers and anyone who you share it with will be very happy.
INGREDIENTES for Baja California Style Clam Chowder
- 4 kilos small clams
- 1 kilo tomatoes
- 1/2 kilo onion
- 5 cloves garlic
- 200 grams butter
- 1 poblano or morrón chile
- Salt, pepper and oregano to taste
When washing the clams, squeeze to open, especially for shells that have sand. Roast the tomatoes, remove the skin and finely chop remaining flesh with onion, garlic and poblano pepper (which should have been previously charred over fire and cleaned). Melt the butter and fry all chopped ingredients until well seasoned. Add the salt, pepper and oregano powder; add clams and cover. Cook on low heat for 25 – 30 minutes. Serve with bread.
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