Grilled Clams with Smoked Chili-Cachucha Mojo and B

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions