Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Ingredients:
5 smoked chipotle chili pods, toasted and minced |
1/2 cup cachucha peppers, stemmed, seeded and finely chopped |
1/4 cup red bell pepper, diced |
1/4 cup scallions, white and green parts |
1/4 cup red onion, minced |
2 tablespoons garlic, minced |
1/4 cup cilantro, chopped |
4 ounces freshly squeezed lime juice |
6 ounces light olive oil |
salt and freshly ground pepper |
4 dozen clams, scrubbed |
8 ounces bacon, finely diced |
Directions:
1. To make mojo, mix all ingredients together in a bowl and slightly chill before serving.
2. Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.
3. Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.
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