Chocolate Clams And Salsa
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
38
Spice
55
Sweetness
68
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
For the dressing: Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy
2
Season with salt and pepper
3
For the salsa: In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil
4
Season with salt and pepper
5
If you like things spicier, put everything through a meat grinder, or a blender, and grind it up
6
Keep in the refrigerator until ready to serve
7
For the refried beans: Heat the lard in a heavy frying pan over medium heat
8
Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally
9
Add the garlic and chipotle pepper and continue sauteing for 1 minute
10
Add a ladle of cooked beans and, using a masher, start mashing the beans
11
Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process
12
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
13
Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want
14
Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat
15
Season with salt and pepper
16
Keep warm
17
For the clams: Scrub them under cool running water
18
Discard any gaping clams that don't close when cleaned
19
Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill
20
Close the lid on the gas grill
21
Cook the clams until they pop open, 6 to 8 minutes
22
Serve with a spoonful of the dressing, the salsa and refried beans
23
Garnish with lime wedges