Clams Mexicana

Almejas a la Mexicana

Preparation info
  • 4

    servings as an appetizer
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About


  • 2 Pounds fresh clams in shell (I use cherrystones)
  • 1 cup dry white wine
  • 1


Before cooking the clams, let them sit at least 2 hours in a large pot or bucket of very cold salted water. Scrub them thoroughly under cold running water, discarding any that are open. Place in a large, deep saucepan or Dutch oven with a tight-fitting lid. Add the wine and water, cover tightly, and bring to a boil. Reduce the heat to medium and cook, shaking the pot occasionally, just until th