Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon Recipe

Name: Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make mojo, mix all ingredients together in a bowl and slightly chill before serving.
2
Preheat a grill to medium-high heat.
3
Place bacon in a saucepan over grill and cook until crisp.
4
With a slotted spoon, transfer bacon to a plate lined with a paper towel.
5
Discard bacon fat.
6
Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open.
7
Transfer clams to serving plate and discard any clams that haven't opened.
8
Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon.
9
Serve immediately.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

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