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!
Here we used Manila Clams, but you can replace them with any other small clams.
Add 1½ cup of small clams to a container and cover with cold water. Let it rest for 30m to clean. Drain them and reserve
Add 1 tbsp of water, 1 tbsp of mezcal and 1 small sliced shallot to a saucepan over medium-high heat
Add 3 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!
Yield ¾ cup
Small Clam1½ cups
Small Sliced Shallot1
Sliced Garlic3 cloves