Entree: Mexico – Baja California – Almejas Gratinadas (Baja-style baked clams topped with garlic‑butter, cream, cheese and breadcrumbs)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Additional
30 min
Total
55 min
Ingredients
- 24 littleneck clams, approx. 1.5 lb (680 g), scrubbed and rinsed
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 2 oz (55 g) Mexican chorizo, casing removed and cooked until crumbly (optional)
- 1/3 cup (80 ml) Mexican crema or sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3/4 cup (75 g) shredded queso Oaxaca or Monterey Jack
- 1/3 cup (35 g) panko breadcrumbs
- 2 tbsp (8 g) finely chopped fresh cilantro
- Lime wedges and toasted bolillos or tostadas for serving
Instructions
1. Preheat the broiler and position an oven rack 6–8 inches (15–20 cm) from the heat source. If clams are closed, steam them in a covered pot with 1/2 cup (120 ml) water just until they open, about 4–6 minutes; discard any that remain closed. Reserve clam liquor.
2. Prepare topping: in a skillet melt butter with olive oil over medium heat. Sauté shallot and garlic until translucent and fragrant, 2–3 minutes. If using chorizo, add and brown until cooked through. Remove from heat.
3. Mix topping: in a bowl combine sautéed mixture, crema, mayonnaise, lime juice, salt, pepper, 2 tbsp (16 g) of the shredded cheese and about 2 tbsp (30 ml) reserved clam liquor; stir to make a loose creamy topping.
4. Arrange clams: place each clam on a small baking tray or in individual shells on a rimmed sheet. Spoon a tablespoon or so of the topping onto each clam. Sprinkle remaining cheese and then the panko breadcrumbs evenly over clams.
5. Broil: broil for 3–6 minutes until topping is bubbly and golden brown. Watch closely to prevent burning.
6. Finish and serve: remove from oven, sprinkle with chopped cilantro and serve immediately with lime wedges and toasted bread or tostadas.
