Clams Mexicaine

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 scallions, trimmed and chopped
  • 1 large green pepper, cored, seeded and chopped
  • ½ cup olive oil
  • 1 cup uncooked rice
  • 1 cup Italian plum tomatoes, drained
  • 1 cup tomato juice
  • 2 cups(two 8-ounce cans) minced clams or 2 cups fresh clams, chopped, with their juice
  • Salt
  • 1 teaspoon chili powder, or more


  1. Cook the scallions and pepper in the oil for three minutes. Add the rice and cook, stirring, for three minutes longer.

  2. Add the tomatoes, tomato juice and one cup clam juice. If necessary, add enough water to make the cup of liquid. Season the mixture with salt to taste and chili powder; cover. Simmer for twenty minutes, or until rice is tender. Stir in the clams and heat through. Serve immediately.

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