Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

Total Time:
38 min
Prep:
20 min
Cook:
18 min

Level:
Easy

Ingredients
  • MOJO:
  • 5 smoked chipotle chili pods, toasted and minced
  • 1/2 cup cachucha peppers, stemmed, seeded and finely chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup scallions, white and green parts
  • 1/4 cup red onion, minced
  • 2 tablespoons garlic, minced
  • 1/4 cup cilantro, chopped
  • 4 ounces freshly squeezed lime juice
  • 6 ounces light olive oil
  • Salt and freshly ground pepper
  • 4 dozen clams, scrubbed
  • 8 ounces bacon, finely diced
Directions
  • To make mojo, mix all ingredients together in a bowl and slightly chill before serving.

  • Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.

  • Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.


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