Around the World: Warm Up With Mexican Clam Chowder

March 1, 2013

Warm up with a big bowl of Mexican Clam Chowder. With white wine, clams and avocados, this recipe looks delicious and makes for a great addition to a winter time dinner party. Top with some tortilla and lime for added Mexican flavor. 

Mexican Clam Chowder

- 3 to 4 cups water
- 1 cup farro
- 1/2 cup water and 1/2 cup white wine, or 1 cup water
- 2 to 4 cups clam juice
- 3 pounds fresh clams
- olive or canola oil
- 1/2 bunch cilantro, chopped
- 2 medium yellow onions, diced
- 2 cloves garlic, thinly sliced
- 4 cups chicken stock
- 1 dark mole 
- 2 to 3 limes

Learn how to make this Mexican Clam Chowder recipe here

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