Recipe courtesy of Douglas Rodriguez

Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

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  • Level: Easy
  • Total: 38 min
  • Prep: 20 min
  • Cook: 18 min
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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


  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.

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