Mexican cuisine · Fish & Seafood

Almejas Chocolatas Gratinadas

Large clams gratinated under the broiler with garlic butter, cilantro and grated cheese.

Ingredients · for 4 servings

• 1.2 kg large clams
• 100 g butter
• 6 cloves garlic
• 1/2 bunch cilantro
• 150 g grated cheese
• 2 limes
• 1 serrano chile
• 60 g panko breadcrumbs
• Salt, pepper

Instructions

1. Soak the clams in cold salted water for 20 min., scrub thoroughly and discard any that are already open.
2. Steam the clams in a wide pot with 100 ml water, covered, over high heat for 3–4 min. until they open, then let cool and remove the empty top shell.
3. Melt the butter and let the finely grated garlic and the finely chopped serrano chile infuse in it over gentle heat for 1 min. without letting the garlic brown.
4. Finely chop the cilantro, stir it into the garlic butter with the juice of half a lime, and season with salt and pepper.
5. Set the clams tightly in their half shells on a baking sheet, top each with about 1 tsp of garlic butter and sprinkle with cheese and panko.
6. Gratinate under the preheated oven broiler for 4–5 min. until the crust bubbles golden brown, and serve immediately with lime wedges.