The Exotic Chocolate Clam

The Exotic Chocolate Clam

Prep Time

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Cook Time

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Serves

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The culinary team at Grand Velas Los Cabos in Mexico has been at the forefront of innovative menu offerings and culinary creations since it first opened in 2016.

The culinary team at Grand Velas Los Cabos in Mexico has been at the forefront of innovative menu offerings and culinary creations since it first opened in 2016.

Azul Dining Room at Grand Velas Los Cabos. Photo: loscabosgrandvelas.com.

Most recently, the high-end resort began offering a chocolate clam tasting menu for guests. They don’t literally involve chocolate – this variety of clam gets its name because of the uniform brown color of its shell. The meaty Mexican chocolate clam is one of the largest West Coast bivalves (clams with two shells of equal size connected by muscles) and can grow up to six inches across.

Each of the resort’s five restaurants offer one version of a chocolate-clam dish, paired with a wine, some from Mexico’s wine region in the northern portion of the peninsula. To give you a flavor of Mexican Chocolate Clams, the culinary team has agreed to share a recipe with our audience for Almeja Rellena or stuffed clams. Enjoy!

 

 

Ingredients

  • 4 chocolate clams
  • 1 teaspoon lard or oil
  • 1.5 ounces ham
  • 1.5 ounces bacon
  • 1.5 ounces green pepper
  • 1.5 ounces corn kernels
  • To taste salt and pepper
  • 2 ounces Oaxaca cheese (mozzarella can be substituted)
  • 1/2 lemon, for garnish

Preparation

  • 1 Scrub chocolate clams under cool running water. Discard any gaping clams that don't close when cleaned. Lightly steam clams to open. Set aside.
  • 2 Heat lard or oil in a heavy frying pan over medium heat. Add the chopped ham and bacon to pan for about 5 minutes, stirring occasionally. Add peppers and corn, sautéing until tender. Season with salt and pepper.
  • 3 Spoon mixture onto the opened clams and top with cheese.
  • 4 Set clams on grill over a solid bed of hot coals or high heat on a gas grill until cheese is melted.
  • 5 Serve the clam in a molcajete (the Mexican version of a mortar and pestle) accompanied with a roasted half of lemon.

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