Mexican Style Clams (Almejas a la Mexicana)

As we know, seafood is important in Mexico so today here is an easy recipe to prepare some mexican-style clams. I really encourage you to make sure the clams shed the sand they could have trapped inside (Step 1 of this procedure), if your fishmonger tells you this might be a risk with the clams you are buying from him (it is better to ask: he is supposed to know).

Mexican recipe for Clams:


* 2 lbs. and 1/2 small clams
* 1 big red tomato
* 1 tablespoons parsley
* 1 onion
* 2 green peppers
* 1/4 cup fresh cilantro, chopped
* 2 tablespoons olive oil
* 1 Cup Water
* Salt to taste


1) The first thing to do is to clean the clams, and to make sure they lose any sand they might have inside; for this put them in tap water with some corn flour and leave them there for one hour; drain.

2) Chop the tomato and the onion finely. Prepare the green chili peppers by cutting out their stems then discarding the seeds, then slicing them in thin strips.

3) Season with salt the ingredients to taste, sprinkle a pinch of suger over the chopped tomato.

4) In a large skillet, with enough olive oil to cover its bottom, put the tomato in, the onion, a teaspoon of parsley and sliced peppers, and fry these ingredients over medium heat.

5) When the tomato changes color and the onions become translucent, add the cup of water and bring to a boil over medium heat; check seasoning and adjust if necessary.

6) Put the clams in the sauce, over medium heat.

7) Just when the clams start to open, add the chopped cilantro; mix well. When all the clams have opened and are ready, pull away from stove immediately, and discard the ones that would not open.

Enjoy your mexican style clams!

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