Ingredients
1
butternut squash (peeled, seeded and chopped)
3
potatoes peeled and cut into fourths
De arbol and ancho chiles to taste
Directions
1.
Wash the clams under cold water
2.
Toast, devein and soak the chiles in hot water for 10 minutes and liquify with the onion and pepper
3.
Fry this in a pot for a couple of minutes
4.
Add 6 cups of water and the vegetables
5.
Boil until the veggies are tender
6.
Add the clams with their shell, the cumin and the salt
7.
Cook for 3 minutes and serve hot with half the lime in each plate
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