Guajillo Grilled Clams

Name: Guajillo Grilled Clams
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: Lime wedges, to serve; 2 tablespoons unsalted butter, divided into 12 pats; ¾ cup (180 ml) Salsa Macha; 2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller clams (see Note, for how to shuck, and make sure to reserve the half shells); 2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller clams (see Note, for how to shuck, and make sure to reserve the half shells); 2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller clams (see Note, for how to shuck, and make sure to reserve the half shells); 2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller clams (see Note, for how to shuck, and make sure to reserve the half shells); 2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller clams (see Note, for how to shuck, and make sure to reserve the half shells)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Jazamango is an outdoor garden restaurant owned by my friend Javier Plascencia. My favorite dish there is the chocolate clams on the half shell that were cooked in the wood-fired oven. Here’s my take, using more Salsa Macha—what can I say? It goes with everything!

Ingredients

2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller

Americas
Mexico
Baja California
Fish course
Starter
Pescatarian
Central America
Summer
Gluten-free

Method

Prepare a charcoal grill with a hot fire and place the grate on top.

In a bowl, combine the clam meat and the salsa, then spoon the mixture into the reserved shells. Place a pat of butter on each shell.

Have ready a serving dish heaped with rock salt or dried beans to hold the clamshells without losing their juices.

Grill the clams over the hottest coals until bubbly and