Entree: Mexico – Baja Peninsula, Baja California Sur – Almejas Chocolatas Tatemadas (Roasted Chocolate Clams)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 3 lb (1.36 kg) almejas chocolatas (chocolate clams), scrubbed and rinsed
- 8 tbsp (113 g) unsalted butter, divided
- 3 tbsp (45 ml) olive oil, divided
- 6 cloves (approx 18 g) garlic, 3 smashed whole and 3 minced
- 1 serrano pepper (approx 10 g), seeded and finely minced (optional for heat)
- 1/2 cup (10 g) fresh cilantro, chopped, divided
- 2 tbsp (6 g) fresh Mexican oregano, chopped (or 1 tsp / 1 g dried Mexican oregano)
- Zest of 1 lime and 3 tbsp (45 ml) fresh lime juice, divided
- 1/2 cup (120 ml) dry white wine
- 1 1/2 tsp (9 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (300 g) long-grain white rice
- 3 cups (720 ml) water
- 1 tbsp (15 ml) olive oil (for rice)
- 1/4 cup (15 g) chopped cilantro (for rice finish)
- 2 medium zucchini, approx. 1 lb (450 g), halved lengthwise and sliced
- 1 red bell pepper, approx. 6 oz (170 g), seeded and cut into strips
- 1 small red onion, approx. 6 oz (170 g), cut into wedges
- 1 tbsp (15 ml) olive oil (for vegetables)
- 8 small (6-inch) corn tortillas
- 2 limes, cut into wedges, for serving

Instructions

Short Description:
Smoky, open-flame roasted "almejas chocolatas" (chocolate clams) basted with a garlic-herb butter and finished with a splash of white wine, served with cilantro-lime rice, grilled vegetables, and warm corn tortillas for a complete Baja Peninsula main course.

Regional Notes:
This Baja California Sur version uses the region's native almejas chocolatas and an open-flame "tatemada" (scorched/roasted) technique that chars the shells and imparts a distinct smoky flavor; the dish is finished simply with butter, local herbs, and lime rather than heavy sauces, reflecting coastal Baja preparations.

1. Make the cilantro-lime rice: rinse 1 1/2 cups (300 g) rice under cold water until water runs clear. Heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat, add rice and stir 1 minute. Add 3 cups (720 ml) water and 1 tsp (5 g) salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Remove from heat, fluff with fork and stir in 2 tbsp (30 ml) lime juice and 1/4 cup (15 g) chopped cilantro. Keep covered and warm.
2. Prepare the herb-butter basting sauce: in a small saucepan over low heat, melt 6 tbsp (85 g) of the butter with 3 minced garlic cloves, minced serrano, 2 tbsp (6 g) chopped oregano, 1/4 cup (5 g) chopped cilantro, lime zest, 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. Warm through for 2 minutes then keep at very low heat or transfer to a small heatproof bowl for basting.
3. Preheat the grill/open flame: build a medium-high fire on a charcoal or wood grill (or set gas grill to high). You want open flames and hot coals for good charring. If using a home stovetop flame, use a heavy grill pan over the highest safe heat.
4. Prepare vegetables and tortillas: toss zucchini, bell pepper strips and onion wedges with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Wrap tortillas in foil and keep near the grill to warm during cooking.
5. Grill vegetables: place vegetables on the grill and cook 3–5 minutes per side until charred and tender; remove and keep warm.
6. Tatemar (roast) the clams: arrange the scrubbed clams in a single layer directly on the grill grates over medium-high flame. Scatter the 3 smashed garlic cloves among them for aromatics. Roast 6–10 minutes, turning once, until shells are well charred and most have started to open. Frequently baste clams with the warm herb-butter using a brush or spoon while they char to build smoky, buttery flavor.
7. Finish clams to open fully: when several shells have opened and are charred, transfer clams to a large heatproof pan or sheet pan. Pour 1/2 cup (120 ml) dry white wine over them, cover tightly with foil or a lid, and let steam 2–3 minutes off the grill until remaining shells open. Discard any clams that remain tightly closed after steaming.
8. Make the finishing sauce: remove foil and drizzle remaining 2 tbsp (28 g) butter over the clams; toss gently to coat and spoon the buttery pan juices into the clams. Taste and adjust with up to 1/2 tsp (3 g) more salt and extra lime juice if desired.
9. Warm tortillas: rewrap tortillas in foil or place briefly on the grill 15–30 seconds per side until warm and pliable.
10. Plate and serve: divide cilantro-lime rice among four plates, arrange a generous portion of roasted almejas chocolatas on top and spoon extra butter-wine jus over everything. Add a portion of grilled vegetables to each plate, offer warm corn tortillas and lime wedges at the side, and garnish with remaining chopped cilantro. Serve immediately.