Chocolate Clams and Salsa
photo by Food.com
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 bunch fresh cilantro, chopped
- 1 onion, finely chopped
- 1 jalapeno pepper, seeded and chopped
- salt & freshly ground black pepper
-
Ground Flag Salsa
- 4 tomatoes, seeded and diced
- 1 serrano chili, seeded and diced
- 1 onion, diced
- 1 lime, zest and juice of
- 1 handful fresh cilantro, chopped
- 1 touch olive oil
- salt & freshly ground black pepper
-
Refried Beans (Frijoles Refritos)
- 1⁄4 cup lard (pork fat)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 chipotle pepper, seeded and diced
- about 3 cups cooked black beans
- salt & freshly ground black pepper
- 2 pounds/ 1 kg mexican chocolate clams (in shells)
- lime wedge, to garnish
directions
-
For the dressing:
- Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.
-
For the salsa:
- In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.
-
For the refried beans:
- Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
- 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 lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
- 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.
-
For the clams:
- Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.
- Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
- Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.
-
Cook's Note:
- The Mexican chocolate clam, so-called for its brown-colored shell, is the largest West Coast bivalve. Reaching up to 6 inches across, the clams are very popular all along the coast of Central America. If Mexican chocolate clams are unavailable at your local store, you can use any other high-quality clams (still in their shells).
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.