Clams in Red Chili Broth
Almejas en Salsa de Chili Rojo
Small clams sometimes simply called steamers are easy to come by in Baja. This simple red chili broth gives the clams a wonderful taste to serve with bolillos (oval Mexican sandwich rolls) or other rolls to dip in the broth while eating the clams.
Ingredients
Makes 4 servings
- 1 tablespoon vegetable oil
- 2 medium garlic cloves peeled and thinly sliced
- 2 tablespoons finely chopped onion
- 24 small clams scrubbed and rinsed
- 1 tablespoon pure ground ancho or pasilla chili powder
- 1 cup canned fat-free reduced-sodium chicken broth
- ¼ cup vermouth or dry sherry
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt or to taste
Instructions
- In a large pot heat the oil over medium heat and sauté the garlic and onion 2 minutes.
- Add the chili powder and cook, stirring, about 30 seconds.
- Add the clams and all of the remaining ingredients.
- Cover and cook until the clams open, about 5 minutes.
- (Discard any that don’t open.
- )
Notes & Wine Advice
Serve in shallow bowls with the broth.