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Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Shellfish Posole

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  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: medium
  • Origin: Mexican
Shellfish Posole


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 3 cups (or more) bottled clam juice
  • 1 (15-ounce) can white hominy, drained, rinsed
  • 1 cup salsa verde (tomatillo salsa), medium or mild
  • 2 tablespoons finely chopped sun-dried tomatoes in oil
  • 1 tablespoon finely grated lime peel
  • 4 tablespoons chopped cilantro, divided
  • 1 pound uncooked jumbo shrimp, peeled, deveined
  • 1 pound large sea scallops, halved horizontally
  • 1 lb littleneck clams (optional)
  • 1 lb small mussels (optional)


As a soup starter this will serve 6-8 and will serve 4 as a main course.

  1. Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes.
  2. Add garlic; stir about 30 seconds.
  3. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.


Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.

  1. Add clams, mussels, shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
  2. Simmer until seafood is just opaque in center and clams and mussels have opened, about 5 minutes.
  3. Season with salt and pepper - to taste.
  4. Divide among bowls; sprinkle with remaining cilantro.

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