Mexican Seafood Posole

INGREDIENTS

• 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
• 1 pound mixed seafood (shrimp, scallops, calamari rings)
• 4 tablespoons chopped cilantro, divided