Healthy Mexican Clam Chili

Here is a healthy clam chili recipe using St. Ours Clam Broth as a fish stock to add mouthwatering flavor that will have you scraping your plate clean!

Serves 4 | 40 minutes

Here is a healthy clam chili recipe using St. Ours Clam Broth as a fish stock

Ingredients

• 4 lbs fresh clams*

• 1 envelope St. Ours Clam Broth

• 1 Tbsp vegetable oil

• 1 large Spanish onion, chopped

• 2 bell pepper, chopped

• 2 tomatillos, remove papery skin, mince

• 1 Tbsp oregano

• 1 Tbsp chili powder

• 1 tsp paprika

• 2 tsp ground cumin

• 1 fresh jalapeno, chopped

• 4 garlic cloves, crushed and minced

• 1 ½ cups tomato, chopped

• 1 bay leaf

• 1 (16 oz) can kidney beans

• ¼ cup fresh cilantro, chopped

• ½ cup sour cream

Directions

1. Steam fresh clams for 5 minutes, throw out any that do not open. Remove clams from shells, chop the meat and set aside

2. Dissolve St. Ours Clam Broth in ½ cup of the steamed clam water and set aside

3. Heat the oil in a large saucepan over medium high heat until shimmering, then add onion, bell peppers, tomatillos, oregano, chili powder, paprika, and cumin. Sauté, stirring frequently until vegetables are translucent

4. Add jalapeno, garlic, bay leaf, tomatoes, and St. Ours Clam Broth, boiling gently, covered, until sauce thickens, about 20 minutes

5. Stir in beans and clams, cook for 5 minutes

6. Serve with a dollop of sour cream, fresh cilantro, and tortilla chips

* For frozen thaw 2 cups, or 3 (6.25 oz) cans drained and set aside, then dissolve St. Ours Clam Broth in ½ cup hot water and set aside