This week, the Ellie group cooked up heart warming soup.  I didn’t have the tortillas since shopping was put on the back burner due to a late return from our marathon weekend.

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Instead of making Tomato-Tortilla Soup, I made Tomato Clam Soup. 

The recipe was customized with what we did have on hand and the result was once again, a rewarding meal.   Thanks to Mary of Popsicles and Sandy Feet for the pick.

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The Apple Crumbles version: *Serves 4

  • 1 TBS olive oil
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup Mezzetta TAMED jalapeno peppers, chopped *These gave a tangy taste to the soup since they are in a pickling juice and I didn’t rinse them.
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 3/4 tsp oregano (dried)
  • 2 cups Vegetable Broth
  • 1 can (28 oz) diced tomatoes with juice
  • 3 TBS lime juice
  • 1 6.5 oz can whole clams, drained
  • 1 6.5 oz can chopped clams, drained
  • Bagel chips (optional)
  • 2 TBS Plain, Low Fat Greek Style yogurt
  • Lime zest

Heat the olive oil in a pan and when hot, add the onions, garlic, jalapenos, cumin, cilantro, oregano.  Cook for 5 minutes over medium heat.  Add the vegetable broth and tomatoes with juice and bring to a boil.  Add the lime juice and simmer for 10 minutes.

Remove from heat and puree with an immersion blender.  Place the soup back on the stove and add the clams.  Heat for another 5 minutes.

Serve with the bagel chips floating on the soup with the dollop of yogurt sitting on top of the chip.  Garnish with lime zest.

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Mmmmm…. chunky whole clams…

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Eat the bagel chips first otherwise they will be a soggy little object in your soup.  That’s just not good.

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Zesty and full of flavor. We really liked this soup.  I would make it again and I would make it again WITH clams. 

Great pick Mary!

Joanne

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