Cooked Clams
Tender clams cooked in mezcal, shallots, and garlic. Great on their own as a delicious appetizer or incorporated into a variety of dishes for a delightful seafood experience. Try tossing them with pasta and olive oil for a mouthwatering linguine with clams or combine them with mixed greens and vinaigrettes for a delightful salad. The possibilities are endless!
Add <quantity>1½<unit>cup</unit></quantity> of small clams to a container and cover with cold water. Let it rest for 30m to clean. Drain them and reserve
Add <quantity>1<unit>tbsp</unit></quantity> of water, <quantity>1<unit>tbsp</unit></quantity> of mezcal and <quantity>1</quantity> small sliced shallot to a saucepan over medium-high heat
Add <quantity>3</quantity> sliced garlic cloves and combine
Add the clams and cover immediately
Cook for 3-5m to open the clams. Shake the pan occasionally to accelerate the process
Remove from the heat and transfer the clams to a container to cool
Carefully remove the meat from the shells by pulling with your thumbs. The cooked clams are ready
Enjoy them with pastas, salads or own their own!
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