Clams Mexicana

Name: Clams Mexicana (Almejas a la Mexicana)
Yield: 4 servings as an appetizer
Cuisine: Mexican
Ingredients: Salt and freshly ground white pepper to taste; 1 to 2 fresh jalapeño chiles, tops removed, seeded, and chopped (for extra hotness, leave the seeds in, or use more chiles or substitute serranos); ½ teaspoon ground coriander; 2 sprigs fresh Italian (flat-leaf) parsley, leaves only, finely chopped; ½ teaspoon dried marjoram; 1 cup water; 1 cup dry white wine; 4 sprigs fresh cilantro, leaves only, finely chopped; 2 large ripe, red tomatoes, peeled, seeded, and chopped; 2 Pounds fresh clams in shell (I use cherrystones); 2 garlic cloves, finely minced; 1 small onion, finely chopped (about ½ cup); 2 tablespoons olive oil

Almejas a la Mexicana

Preparation info

4
servings as an appetizer

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Ingredients

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

Americas
Mexico
Fish course
Starter
Pescatarian
Gluten-free

Method

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