Recipe courtesy of Douglas Rodriguez

Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

Save Recipe
  • Level: Easy
  • Total: 38 min
  • Prep: 20 min
  • Cook: 18 min
Share This Recipe

Ingredients

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

  1. To make mojo, mix all ingredients together in a bowl and slightly chill before serving.
  2. 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.
  3. 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.

Linguini with Clam Sauce

Linguine with White Clam Sauce

Linguini with White Clam Sauce

Easy Grilled Clams

Mac and Cheese Grilled Cheese with Bacon Two Ways

Grilled Clams with Basil Breadcrumbs

Grilled Clams with Scallions and Cucumber

Grilled Clams with Garlic Butter