Mexican Shellfish Stew Recipe

Name: Mexican Shellfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock (can sub canned chicken broth); 2 cups canned clam broth (can sub fresh fish stock); 2 large dried guajillo chilies or 2 large any chilies, seeded; 3 medium garlic cloves, peeled; 1 (8 ounce) can tomatoes, drained; 2 tablespoons olive oil; 20 small clams, scrubbed; 34 lb medium shrimp, peeled and deveined; 1 small onion, minced; 2 tablespoons minced cilantro

Servings: persons

1 quart chicken stock (can sub canned chicken broth)
2 cups canned clam broth (can sub fresh fish stock)
2 large dried guajillo chilies or 2 large any chilies, seeded
3 medium garlic cloves, peeled
1 (8 ounce) can tomatoes, drained
2 tablespoons olive oil
20 small clams, scrubbed
34 lb medium shrimp, peeled and deveined
1 small onion, minced
2 tablespoons minced cilantro

1
Bring the chicken stock and the clam broth to boil in a soup kettle.
2
Add the chiles; simmer until softened, about 10 minutes.
3
Drain the chiles, reserving the cooking liquid.
4
Transfer the chiles and 1/3 cup cooking liquid to a food processor.
5
Add garlic and tomatoes; process until smooth.
6
Strain pureed chile mixture through a fine sieve, pressing on this puree to release its juice and pulp; discard the solids.
7
Heat olive oil in the soup kettle.
8
Add the pureed juice; cook over medium heat, stirring occasionally until this mixture is amber colored and slightly thickened, about 5 minutes.
9
Add the reserved chile cooking liquid; bring to boil.
10
Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes.
11
(Discard any clams that do not open.
12
).
13
TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl.
14
Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately.

4033

kcal

Calories

Fat

Carbs

938

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart chicken stock (can sub canned chicken broth), 2 cups canned clam broth (can sub fresh fish stock), 2 large dried guajillo chilies or 2 large any chilies, seeded, 3 medium garlic cloves, peeled, and more.

Yes, Mexican Shellfish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Shellfish Stew

How did you like this recipe?

Frequently Asked Questions