Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

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  • 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.
    Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp.

  2. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.

  3. Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened.

  4. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.


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