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Chocolate Clams and Salsas

  • prep time 30 min
  • total time 50 min
  • serves 4
3 Ratings
Chocolate Clams and Salsas

Chocolate clams are very popular in all coastal lagoons from Magdalena Bay south along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala. The Mexican Chocolate Clam has a uniformly colored brown shell. It is the largest West Coast bivalve, reaching about 5 to 6 inches across.

Chuck Hughes Courtesy of:
Chuck Hughes Chuck's Week Off

Easy, Seafood, Herbs, Mexican, Vegetables, Hot and Spicy, Lunch, Main, Dinner


Directions for: Chocolate Clams and Salsas

Ingredients

Flag Salsa

4 tomatoes, seeded and diced

1 onion, diced

1 Serrano chili, seeded and diced

juice and zests of 1 lime

1 handful cilantro, chopped

A touch of olive oil

salt and pepper

Dressing

1 cup mayonnaise

2 Tbsp Dijon mustard

1 onion, finely chopped

1 jalapeno pepper, seeded and chopped

1 bunch cilantro, chopped

salt and pepper

Refried Beans (Frijoles Refrit

¼ cup lard (pork fat)

1 onion, chopped

3 clove garlic, minced

About 3 cups of cooked black beans

1 chipotle pepper, seeded and diced

salt and pepper

Clams

2 lb. (1 kg) chocolate clams in shells (or alternatively, any other high quality clams in shells)

lime wedges to garnish

Directions

Flag Salsa

1. In a bowl, mix all the ingredients. If you like things spicier, put everything through a meat grinder, or a blender, and grind/blend it up. Keep in the refrigerator until ready to use.

Dressing

1. Put all the ingredients in the recipient of a blender and pulse until creamy.

Refried Beans (Frijoles Refrit

1. Heat lard in a heavy frying pan over medium heat. Add the chopped onion and sauté until softened and beginning to brown, about 5 minutes, stirring occasionally.

2. Add chipotle pepper and garlic and continue sautéing for 1 minute.

3. 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 oil, so you want to add the beans a little bit at a time, to make sure they all get good and fried.

4. 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.

Clams

1. Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.

2. Set clams on a BBQ grill over a solid bed of hot coals or high heat on a gas grill. Close lid on gas grill.

3. Cook clams until they pop open, 6 to 8 minutes.

4. Serve with a spoonful of the dressing, the salsa and refried beans.

See more: Easy, Seafood, Herbs, Mexican, Vegetables, Hot and Spicy, Lunch, Main, Dinner