Almejas Recipe
NC little neck clams, shallots, garlic, guajillo chili, jamon, boiled peanuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Rinse the clams under cold water and soak them in salted water for about 30 minutes to remove any sand. Finely chop the shallots and garlic. Remove the stems and seeds from the guajillo chilies and chop them finely.
- 2
Cook the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and garlic, and sauté until translucent and fragrant, about 3-4 minutes.
- 3
Add the Guajillo Chili and Jamon
Add the chopped guajillo chili and diced jamon to the skillet. Cook for another 3 minutes until the jamon is slightly crispy.
- 4
Cook the Clams
Increase the heat to medium-high and add the clams to the skillet. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any that remain closed.
- 5
Add Boiled Peanuts
Stir in the boiled peanuts and season with salt and black pepper to taste. Cook for another 2 minutes to heat through.
- 6
Serve
Garnish with fresh parsley and serve warm, with crusty bread if desired.
