As I have said before, for those of you that know me, you know I just love seafood. Oh dear I do! I still don’t get it how some people are so repulsed by the idea of 1 gram of seafood! Maybe it’s the fact that I am Latina (a common staple in my culture) or the fact that my teenage years and early adulthood, I grew up in Long Island, NY. What do I mean by that? Well growing up in Long Island allowed me the blessedness of eating my favorite food on a regular basis and I mean a regulaaar basis! Likkke a couple of times a week. With all the fish markets available to me, it was quite common for me to savor in my absolute favorite, a couple of times a week.
Let me clarify this, I currently live in a part of the south that doesn’t as often allow me the same luxury. Not that I live in some third world southern part of the US, simply that living in the south, makes it a little harder as far as easssy accessability. Why you ask?? Well for those of you that may not know, depending where you live in the south, you may be 20 minutes from simply the local supermarket. Many farms and barns surround me and just flat out country life (of which I love!). Well living here although I really love it, I miss the accessability of certain foods that once upon a time was just a 2 minute drive up or down the road. Here where I live, I have to drive 20, 30 minutes to the local supermarket of my liking but, the fish market is a 40 minute drive. So you see, fresh seafood, just a tadbit harder to get for me on a regular basis.
I remember those days clamming on the Long Island Sound. One particular time that comes to my memory is getting over 300 Little Neck and Cherry Stone Clams. Myself and four other friends went back to the shore house and started cooking up these clams we just fished….we made clams linguine, clams casino, clams on the half shell. Talk about heaven! We opened a couple of bottles of white wine and truly enjoyed our catch! Of course there was a LITTLE left of the clams ( I’m being sarcastic here) and those were shucked and frozen, (I never got the last of those, maybe my friend did, or maybe he saved a LITTLE surprise for his parents when they got back from their getaway). Whatever the case was, weeee certainly enjoyed our share!
Okay, so now that I’ve shared and you know a little more about me, let’s get back to this here recipe……
Oh clams so heavenly, now a new twist to the common butter, garlic sauce clams, LET’S MAKE THEM MEXICAN!!!!
Remove husk and silk from corn and cut kernels as close as possible without removing any of the “cob” itself.
Zest lime and chop cilantro. Set aside.
Slice jalapeños and chop onion.
Melt butter. Saute onion and garlic for a few minutes….until onion is translucent.
Add corn kernels and jalapeño.
Saute for a few minutes until corn is cooked and a prettttty yellow.
Rinse clams with cool water.
Add clams and cook for a few minutes until clams open. DO NOT overcook clams or they will become rubbery and tough.
Sprinkle with lime zest and serve in individual bowls. Garnish with fresh cilantro! DONE!
Mexican Beer Little Neck Clams
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
- 3 Dozen little neck clams (rinsed with cool water, can substitute with any small clam of your choice)
- 1 small onion (chopped)
- 1/2 to 1 jalapeno (sliced)
- 1 teaspoon fresh garlic (finely chopped)
- 1 Corona (beer) (or mexican beer of your choice)
- 1/2 cup fresh cilantro (chopped)
- 4 Tablespoons butter (unsalted bar butter not margarine)
- 1 lime (zest)
- salt (to taste)
|Cut kernels off of corn. Chop onion, garlic and cilantro. Slice jalapeño and zest lime.|
|In a large sauce pan over medium heat, melt butter. Saute onion for a few minutes until onions are translucent.....add garlic and saute for another minute or so being careful not to burn garlic. Add corn and saute for about 5 minutes until corn is cooked and starchiness is gone.|
|Add beer and get really hot...simmering. In the meantime rinse clams well and discard any clams that are cracked or won't close if slightly opened when tapped. Add clams to pan and cook until shells open. Add cilantro and zest to clams.|
|Serve clams in individual bowls and garnish with cilantro.|