Prep 5 mins
Cook 4 mins
This is a recipe from a little cart in the small town of El Sauzal where the clams are shucked, cleaned, stuffed, and wrapped in foil. They are then burried in the coals of a wood-burning fire pit. After a few minutes, they are opened up and served with a squeeze of lime. Recipe is from Baja: Cooking on the Edge. This recipe is easy to adjust as it is for a single serving and alternative cooking methods are offered.
- 1 large pismo clams or 2 large cherrystone clams
- 1 tablespoon pico de gallo
- 1 -2 teaspoon white wine
- 1 teaspoon chinese oyster sauce
- 1 tablespoon shredded asadero cheese or 1 tablespoon monterey jack cheese
- 1 lime
- Scrub the clam shell thoroughly with cold water and a stiff brush, especially along the hinge area and lip of the shell; do not soak it in water. Shuck the clam. Carefully remove the sandy "stomach" with a sharp knife and discard.
- Chop the clam meat and replace in the shell along with the pico de gallo, wine, oyster sauce, and cheese. Close the shell and wrap tightly with two layers of foil.
- Bury the clam in the coals of a bargecue or fire pit (it could also be cooked in a 400 degree oven or on a gas grill) for 3 to 5 minutes, depending on the heat of the fire.
- Open the package and open the clam. cut the lime in half and squeeze the juice over the clam.