Warm Clam Ceviche (Ceviche Tíbio de Almejas)
- Cuisine
- Mexican
Ingredients
- 2 pounds littleneck clams (about 32 pieces)
- 2 tablespoons butter, cut into small pieces
- 3 garlic cloves, peeled and finely chopped
- Hot green chile to taste (usually 1 serrano or 1/2 jalapeno), stemmed, seeded and finely chopped
- 1/2 cup chicken stock
- 1/2 cup full flavored Mexican beer (such as Negro Modelo)
- 1/4 cup fresh lime juice
- Salt
- About 2 tablespoons (loosely packed) chopped fresh cilantro
Steps
- 1
Soak the clams for 20 to 30 minutes in fresh water, then lift them out of the water (leaving behind any expelled sand). Scrub the clams. Melt the butter in a large (4-quart) pot. Add the garlic and green chile, stir 1 minute, then add the chicken broth and beer. When it comes to a boil, add the clams, cover tightly and set over high heat. Cook just until the clams have opened, usually about 3 minutes. Remove the clams, dividing them between four serving bowls. Return the pot to high heat, and boil until reduced to half its original volume. Remove from the heat, cool a couple of minutes, then add the lime juice and cilantro. Taste and season with salt if necessary. Pour the tangy broth over the clams and serve.
Source: rickbayless.com·Own this recipe or photo? Request removal