Chef Adán's Grilled Clams in Tequila Broth

  • Posted on: 13 November 2012
  • By: Brian and Mick

 

We found Chef Adán through our Twitter journeys. We spotted this recipe and were immediately intrigued.  

 Chef Adán graciously agreed to share this recipe with our readers......  

In this Texas Mexican recipe I grill the clams over an open Pecan wood fire. Then I toss them in a broth that combines Tequila with the juice of tomatoes and onions.  Mexican oregano finishes the dish with  an aromatic flair.  

The grilled, smoked elotes (corn) in the background make an excellent accompaniment.  That’s a party!

grilled clams

Recipe (serves 4 as an appetizer)

Ingredients:

12 clams, washed and scrubbed

2 fluid ounces good quality white tequila.

2 Roma tomatoes, small dice

1 1/2 Tbsp white onion, minced

1 Tbsp Mexican Oregano, minced

1/4 tsp salt

Method:

1.  Light a small fire using Pecan wood. I use small pieces or logs of wood (10″) so you can control the heat.  To ignite them, use little balls of paper towels soaked in vegetable oil if you don’t have kindling.  When coals form, distribute them such that you have a hot zone (you can hold your hand over the coals no more than 3 seconds) and a less hot zone (5 seconds).

Alternately, use store-bought charcoal or your gas or electric grill.  I suggest adding some Pecan wood chips soaked in water if you can.  The smoke really infuses a wonderful taste dimension.

2. Place the tequila, tomatoes, onion, oregano and salt in a saucepan.  Place it over the low heat zone until the onions and tomatoes get soft and a juicy broth forms.  Meanwhile, relax and enjoy a beer.

3. Place the scrubbed clams directly on the grill on the hot zone.  In about five minutes the clams will start to pop open and as they do they’ll absorb the pecan smoke flavor.

4. Using a spatula or a large spoon, remove the clams from the smoke and place them in the tequila broth, tossing them slightly to combine all the ingredients.  The shells will be very hot and help to cook the vegetables further in the clam juice.

5. At this point you can hold them warm on the grill until you are ready to serve them with a nice crusty bread.  Invite me to your party!

¡Buen Provecho!

chef adán

Chef Adán is a graduate chef of the Culinary Institute of America.  He is a food writer and a producer at JM Communications.  His two passions are Media and Food.  He expecailly loves Texas Mexican Food.    

Chef Adán's favorite quote:  "Do the basics brilliantly !"