Chowder & soup
Green Chile Clam Posole
Hominy, green chile and clams — unexpected, excellent
- 35 min
- Easy
- Serves 4
Ingredients
- 10 razor clams, chopped
- 1 can hominy, drained
- 1 cup roasted green chiles, chopped
- 1 onion, 3 garlic cloves, cumin, oregano
- 4 cups stock
- Lime, cilantro, cabbage to top
Method
- Sweat onion and garlic with cumin and oregano.
- Add stock, hominy and green chile; simmer 15 minutes.
- Clams in for the last 2 minutes.
- Big squeeze of lime off heat.
- Top bowls with shredded cabbage and cilantro.
Tip. Hatch-style frozen chiles work perfectly; medium heat plays best with clam.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.