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GRILLED CLAMS with GREEN CHILE,
LIME & CILANTRO BUTTER

This dish can be served as either an appetizer or a light meal when accompanied by hearty grilled vegetables and crusty bread.  It is a perfect appetizer to serve while the grill is heating or another food is cooking.  The clams are a popular tapa and are not served with the green chile—I added it as a flavor enhancer.

 

Yield:  6 to 8 servings

 

48 clams in the shell, rinsed

About 1 tablespoon oatmeal, cornmeal or breadcrumbs

1/3 cup butter, melted

1/4 cup parched, peeled and minced green chile

1 teaspoon grated lime zest

3 tablespoons cilantro, coarsely chopped

 

  1. Soak clams in cold water with a sprinkle of oatmeal, cornmeal or breadcrumbs for 30 minutes to remove sand.  Clams will exchange sand for the oatmeal, cornmeal or breadcrumbs.
  2. Mix together butter, chile, lime zest and cilantro.
  3. Preheat grill to medium or 350 F if not already hot.  Place rack 3 to 4 inches above heat.
  4. Place clams on rack and grill until they open.  Discard any that do not open.

 

 

     

    1. Preheat grill to medium or 350 F if not already hot.  Place rack
    2. Mix together butter, chile, lime zest and cilantro.
    3. 3 to 4 inches above heat.

     

    1. Place clams on rack and grill until they open.  Discard any that do not open.

     

    1. Preheat grill to medium or 350 F if not already hot.  Place rack 3 to 4 inches above heat.
    1. Place clams on rack and grill until they open.  Discard any that do not open.

     

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