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Clam Aguachile
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OXOMOCO

OXOMOCO

Clam Aguachile

1h 10m

A vibrant and zesty cooked and raw clams combination. Refreshing and spicy, this dish is perfect for a warm sunny day.

Make sure to buy the most fresh clams you find, pair them with some tostadas and some margaritas, and you'll have a delicious starter.

I wanted to use razor clams for an aguachile but also include clam "stock" in the liquid, and it didn't make sense not to use the cooked clams as well. Although the flavors are generally reminiscent of eating a more traditional aguachile—onion, cilantro, lime, avocado—, it has a lot more depth of flavor.

The idea was to showcase both raw and cooked clams together in a herbaceous and very "green" dish that, although not necessarily a traditional or "classic" Mexican dish, still very much eats like a Mexican dish.

  • Add 3 razor clams to a container and cover with cold water. Let it rest for 30m to clean

    Step 0
  • Add 1½ cup of small clams to a container and cover with cold water. Let it rest for 30m to clean

    Step 1
  • Quarter 2 tomatillos

    Step 2
  • Trim and cut ⅓ of a serrano pepper. Reserve

    Step 3
  • Cut ⅓ of a green apple and reserve

    Step 4
  • Roughly chop ¼ of a peeled red onion

    Step 5
  • Trim and roughly chop ¼ of an english cucumber

    Step 6
  • Roughly chop ½ bunch of coriander and 2 sprigs of epazote

    Step 7
  • Transfer all the ingredients to a blender and add salt to taste

    Step 8
  • Blend on high speed until smooth

    Step 9
  • Strain it through a cheesecloth. The aguachile is ready

    Step 10
  • Drain the clams and reserve

    Step 11
  • Add 1 tbsp of water, 1 tbsp of mezcal and 1 small sliced shallot to a saucepan over medium-high heat

    Step 12
  • Add 3 sliced garlic cloves and combine

    Step 13
  • Add the clams and cover immediately

    Step 14
  • Cook for 3-5m to open the clams. Shake the pan occasionally to accelerate the process

    Step 15
  • Remove from heat and transfer the clams to a container with the cooking liquid to cool

    Step 16
  • Carefully remove the meat from the shells by pulling with your thumbs. The cooked clams are ready

    Step 17
  • Drain and reserve the clams cooking liquid

    Step 18
  • Drain the razor clams

    Step 19
  • Scrape both of their sides as close to the shell as possible. Open and pull away the clams

    Step 20
  • Cut off the muscles and belly

    Step 21
  • Cut the clams into ½ in pieces in a slightly diagonal

    Step 22
  • Cut ¼ of an English cucumber crosswise. Cut it lengthwise being careful to leave the seeds out. Slice

    Step 23
  • Deseed ¼ jalapeño pepper and thinly slice it

    Step 24
  • Remove the stems of 10 sorrel leaves and tear them in half

    Step 25
  • Peel ¼ of avocado and cut it in half lengthwise. Trim and slice each piece crosswise

    Step 26
  • Add the Aguachile to a bowl and mix it with the reserved cooked clams liquid

    Step 27
  • Add salt to taste and stir to combine

    Step 28
  • Combine the Cooked Clams with the sliced razor clams

    Step 29
  • Season with salt to taste

    Step 30
  • Add ¼ tsp of extra virgin olive oil and a few drops of mezcal. Try to keep the ratio of 3 parts of olive oil to 1 part of mezcal

    Step 31
  • Arrange them on a high side plate. Add the cucumber and jalapeño pepper

    Step 32
  • Add the avocado and top with the wood sorrel leaves

    Step 33
  • Add flaky salt to taste and drizzle with extra virgin olive oil

    Step 34
  • Add the juice of ⅓ of lime and finish with the aguachile dressing to taste. The clam aguachile is ready

    Step 35
  • Freshen yourself up and enjoy!

    Step 36

Yield 2 people

  • Razor Clam

    Razor Clam

    3
  • Avocado

    Avocado

    ¼
  • English Cucumber

    English Cucumber

    ¼
  • Jalapeño Pepper

    Jalapeño Pepper

    ¼
  • Wood Sorrel

    Wood Sorrel

    10 leaves
  • Mezcal

    Mezcal

    as needed
  • Lime

    Lime

    ⅓
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Flaky Salt

    Flaky Salt

    to taste

Aguachile

  • Tomatillo

    Tomatillo

    2
  • Serrano Pepper

    Serrano Pepper

    ⅓
  • English Cucumber

    English Cucumber

    ¼
  • Green Apple

    Green Apple

    ⅓
  • Red Onion

    Peeled Red Onion

    ¼
  • Epazote

    Epazote

    2 sprigs
  • Coriander

    Coriander

    ½ bunch
  • Fennel Seeds

    Fennel Seeds

    1 tbsp
  • Salt

    Salt

    to taste

Cooked Clams

  • Clam

    Small Clam

    1½ cups
  • Mezcal

    Mezcal

    1 tbsp
  • Shallot

    Small Sliced Shallot

    1
  • Garlic

    Sliced Garlic

    3 cloves
  • Water

    Water

    1 tbsp

Equipment

  • Blender

    Blender

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