Sopa de Almejas {Clam Soup}

Traditionally, a good Mexican meal starts with a nice bowl of soup as a first course, just after the appetizers. It can be a simple broth, accompanied with lemon or lime to be squeezed into it, some radish, onion, chili peppers and cilantro leaves for flavour. Or a more elaborated recipe, using seafood, meat, pasta, legumes and vegetables.




I made this soup because I had a bunch of clams left over from my gigantic can of clams I bought from Costco to make this Clam Pasta with White Sauce.  I didn't want to make a heavy clam chowder but I was craving a nice, hot soup. So I looked around in my pantry to see what I could come up with and found some Pomi diced tomatoes, potatoes, onion, celery and cilantro. We love Mexican food around here so I thought, why not a Mexican Clam Soup? Who says clams are only in thick chowders or Italian style dishes like Paella or Clams in Tomato and Wine broth..... oh, now I'm wanting those too.

Thanks to the addition of the potatoes, this was filling enough to be a main course for a light meal. Serve with some crusty bread for soaking up the wonderful juices if you would like.



recipe slightly adapted from Camino Florido


TIME  30 MINUTES     SERVES  6

Ingredients:

2 lbs. canned clams save the liquid since it will add more flavor to your soup
3 cups of potatoes cut in small cubes
2 cups of chopped celery
¾ of cup of chopped onion
4 Anchovy fillets (for more flavor and Omega-3's)
6 cups of seafood broth  (I just used the juice from the clams and then about 2 cups of *home made chicken broth I had frozen)
1/2 cup of finely chopped parsley
1/2 cup cilantro, finely chopped
2 cloves of garlic minced
3 tablespoons of olive oil
1 tsp cayenne pepper or chili flakes
Salt and pepper at taste
1 lemon, juiced

Preparation:

Heat a large pot and add the olive oil, fry the onion and celery, when the onion is transparent, add the garlic and anchovies. Integrate the potatoes and fry for a couple of minutes stirring continuously. Pour in the broth and clam juice. Add the clams and let it simmer covered with the lid on for 15 minutes, or until the potatoes are done yet still firm. Add cayenne, salt and pepper at taste, Add the parsley and the lemon juice. Serve immediately.

* home made chicken broth is not only tastier and healthier than the canned and boxed varieties, but it is a bit milder so it won't overwhelm your seafood dishes with chicken flavour.

Sun-Dried Tomato Polenta with Lentil Putenesca

To my surprise, I have not gained any weight through this Holiday Season! Despite the fact that I've been to several parties with food a plenty and everyone at work brings in boxes and tins of goodies into work every day for weeks now, I've managed to not put on a pound! ........ *Oooooo's and Awwwww's inserted here.
Truthfully, I don't feel as good as I normally do which probably has to do with the occasional snacking on sweets and that I've been insanely busy and haven't been exercising regularly. I am however really being good about still making good, healthy home made foods most every day.

Breakfast: Either my Simple Chilled Gazpacho, Keifer smoothie w flax, berries and orange peel or a scrambled egg with veggies.

Lunch: Salad, salad, salad. Eat your veggies. I have a variety of salads with a small amount of lean meat.
I've been taught to eat a small amount of meat at lunch time and NOT at dinner. Meat takes several hours to digest and IMO your body shouldn't be working to digest a bunch of meat while your immobile and sleeping. Also, beans and legumes as well as potatoes actually promote a restful sleep.

Dinner:  A Light Vegetarian meal. Sometimes I add Chicken broth to things for flavour and nutrients, but mostly we eat vegetarian for dinner. Beans, lentils, brown rice, whole grains and of course, veggies! I have lots of simple recipes as examples on my blog. Click "What's For Dinner" picture on my right hand side bar.

This Lentil Puttenesca is one of my favorite simple and healthy dinners.

I can not believe I have never had Putenesca. It was one of those dishes that when you taste for the first time, you don't know how you ever lived without it. It is so simple to make too.

I always have a bag of soft sun-dried tomatoes as well as cans of anchovy fillets in the pantry for adding flavour to simple dishes. Anchovies are one of those foods that I never thought I would I would eat. Ever. I love fish but Anchovies always grossed me out. My uber healthy mom eats them straight out of the can and to make matters worse, for breakfast even!

*gag! 

In her defense, they are very good for you. An excellent source of essential Omega's which promote vascular and mental health.

 I do however love anchovies as a flavour enhancer in pastas and dressings.  This was actually a surprise discovery when we went to a wonderful Italian restaurant in Downtown Phoenix called Pasta Bar. I ordered some pasta dish and loved it so I asked the chef what was the wonderful taste I couldn't figure out. To my surprise, Anchovy was one of them! Now I'm hooked.

I came up with this simple Lentil Puttenesca recipe and you MUST try it, even if your an anchovy hater from way back! Trust me, would I lie to you?

TIME  15 MINUTES     SERVES 6

You Will Need: For Polenta

3 cups unsweetened Almond Milk ( can use reg. milk or water)

1/2 t Kosher salt

1 cup Polenta (corn grits)

1-2 T butter

1/4 cup Parmesan

1/4 cup sun dried tomatoes, chopped


Directions:
In large pot over high heat, bring almond milk and salt to boil. Gradually stir in cornmeal and sun dried tomatoes. Reduce heat to simmer, cook 12-18 minutes or until very thick. Stir frequently with long handled spoon to avoid sputters.
When very thick, remove from heat and stir in butter and Parmesan. Pour into a buttered 9x9 casserole dish. Let it sit off heat for about 10-15 minutes to set, will be creamy.

TIME   40 MINUTES     SERVES 6 
For Lentil Putenesca:
 
1 cup mixed lentils
 
1 cup water or broth
 
1/4 cup olive oil


1 cup finely chopped yellow onion

6 cloves minced garlic

2 (28-ounce) cans Roma plum tomatoes, chopped, with juice

1 cup  pitted and sliced green olives (other olives will work as well)

2 tablespoons tomato paste

2 tablespoons drained capers

2 tablespoons minced anchovy fillets (about 8 fillets)

1 teaspoon dried crushed basil

1-2 teaspoon dried crushed red pepper flakes



Directions:

Rinse lentils thoroughly under cool water. Preferably, soak lentils for 6-8 hours before cooking to reduce phytic acids.
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the water, tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 30 minutes. Adjust seasoning, to taste, cover and set aside.

Serve with Creamy Sun-Dried Polenta.

PRINTABLE VERSION OF THIS RECIPE!