0.0 – 0 reviews • Clam Recipes
| Level: |
Easy |
| Total: |
50 min |
| Prep: |
30 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 bunch fresh cilantro, chopped
- 1 onion, finely chopped
- 1 jalapeno pepper, seeded and chopped
- Salt and freshly ground black pepper
- 4 tomatoes, seeded and diced
- 1 serrano chile, seeded and diced
- 1 onion, diced
- Zest and juice of 1 lime
- 1 handful fresh cilantro, chopped
- A touch olive oil
- Salt and freshly ground black pepper
- 1/4 cup lard (pork fat)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 chipotle pepper, seeded and diced
- About 3 cups cooked black beans
- Salt and freshly ground black pepper
- 2 pounds/1 kg chocolate clams in shells
- Lime wedges, to garnish
Instructions
- For the dressing: Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.
- For the salsa: In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.
- For the refried beans: Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
- Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
- Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.
- For the clams: Scrub them under cool running water. Discard any gaping clams that don’t close when cleaned.
- Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
- Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
978 |
| Total Fat |
61 g |
| Saturated Fat |
12 g |
| Carbohydrates |
61 g |
| Dietary Fiber |
17 g |
| Sugar |
9 g |
| Protein |
48 g |
| Cholesterol |
103 mg |
| Sodium |
2020 mg |
| Serving Size |
1 of 4 servings |
| Calories |
978 |
| Total Fat |
61 g |
| Saturated Fat |
12 g |
| Carbohydrates |
61 g |
| Dietary Fiber |
17 g |
| Sugar |
9 g |
| Protein |
48 g |
| Cholesterol |
103 mg |
| Sodium |
2020 mg |
