Recipe courtesy of Douglas Rodriguez
Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 267
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 30
- Sodium
- 476
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
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
- 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.