Hello and happy Friday! Here is another great tapas recipe to try.
Ingredients (Mojo): 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 (use whole scallion), 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.
Ingredients (Other): 4 dozen clams (scrubbed), 8 ounces bacon (finely diced).
Directions: To make mojo, mix all mojo ingredients together in a bowl and slightly chill before serving. 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.
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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