Ingredients
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-
1
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2
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1
-
1
-
1
-
-
-
4
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1
-
1
-
1
-
1
-
1
-
Directions
Chocolate Clams and Salsa, Recipe courtesy Chuck Hughes, Recipe courtesy Chuck Hughes
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Steps
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1
Done
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For the Dressing: |
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2
Done
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Put the Mayonnaise, Mustard, Cilantro, Onions and Jalapeno in the Recipient of a Blender and Pulse Until Creamy. Season With Salt and Pepper. |
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3
Done
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For the Salsa: |
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4
Done
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in a Bowl, Mix the Tomatoes, Chile, Onions, Lime Zest and Juice, Cilantro and Olive Oil. Season With Salt and Pepper. If You Like Things Spicier, Put Everything Through a Meat Grinder, or a Blender, and Grind It Up. Keep in the Refrigerator Until Ready to Serve. |
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5
Done
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For the Refried Beans: |
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6
Done
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Heat the Lard in a Heavy Frying Pan Over Medium Heat. Add the Onions and Saute Until Softened and Beginning to Brown, About 5 Minutes, Stirring Occasionally. Add the Garlic and Chipotle Pepper and Continue Sauteing For 1 Minute. |
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7
Done
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Add a Ladle of Cooked Beans and, Using a Masher, Start Mashing the Beans. Once the First Spoonful of Beans Has Been Mashed Completely, Keep Adding More Beans and Repeating the Process. the Unique Taste of Refried Beans Occurs as a Result of Slowly Frying the Starches Inside the Beans in the Lard, So You Want to Add the Beans a Little Bit at a Time, to Make Sure They All Get Good and Fried. |
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8
Done
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Once All the Beans Have Been Mashed, Add a Little Bean Liquid or Water, Until You Get the Texture That You Want. Keep It a Bit Looser Than You Eventually Want, as They Will Continue to Firm Up as They Cool Off the Heat. Season With Salt and Pepper. Keep Warm. |
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9
Done
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For the Clams: |
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10
Done
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Scrub Them Under Cool Running Water. Discard Any Gaping Clams That Don't Close When Cleaned. |
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11
Done
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Set the Clams on a Bbq Grill Over a Solid Bed of Hot Coals or Over High Heat on a Gas Grill. Close the Lid on the Gas Grill. Cook the Clams Until They Pop Open, 6 to 8 Minutes. |
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12
Done
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Serve With a Spoonful of the Dressing, the Salsa and Refried Beans. Garnish With Lime Wedges. |
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13
Done
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Cook's Note: |
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14
Done
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the Mexican Chocolate Clam, So-Called For Its Brown-Colored Shell, Is the Largest West Coast Bivalve. Reaching Up to 6 Inches Across, the Clams Are Very Popular All Along the Coast of Central America. If Mexican Chocolate Clams Are Unavailable at Your Local Store, You Can Use Any Other High-Quality Clams (still in Their Shells). |
