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Steamed Clams, Baja Style |
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Serves: 4
Print this Recipe
(Almejas al Vapor)
Category: Appetizers with Fish
Makes 4 appetizer servings
Fresh little cockle clams are found in great abundance in San Quentin Bay on the coast of Baja, Mexico and they are often cooked right on the beach. You may not be cooking on a beach in Mexico, but here's a great way to savor small clams of any kind. Serve with good crusty bread to dip into the juices.
3/4 cup sherry
1/4 cup water
1/4 onion, sliced
1 sprig parsley
1 tablespoon butter
24 small clams, scrubbed
Lime wedges
Put all of the ingredients except the lime wedges and rolls in a large pot, and cover with a tight lid to prevent steam from escaping. Bring to a boil over high heat until the clams pop open in about 5 minutes. (Discard any that don't open.) Serve hot in the shells with lime wedges to squeeze over the clams.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Steamed Clams, Baja Style comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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