Surf n' Turf Clams
Utilizing the Birria base and liquids to create a unique savory clam dish.
Ingredients per serving
Prepare the Birria Sauce
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Chiles, ancho, dried 3.0 each
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Dried guajillo chiles 3.0 each
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Dried New Mexico chiles 5.0 each
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White wine vinegar 2.0 Tbsp
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Water 1.0 cup
Cook the Clams
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Olive oil 2.0 Tbsp
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Shallots, sliced 2.0 each
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Birria Sauce, Prepared
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Knorr® Demi Glace SCE 1.5 cup, prepared
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Clams, washed 4.0 dozen
To Serve
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Cilantro leaves 0.5 cup
Preparation
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Prepare the Birria Sauce
- Toast the chiles on a hot griddle or skillet over medium heat until browned, not burned.
- Remove the seeds and veins, then place the chilies in a bowl and cover them with hot water for 15 to 20 minutes until rehydrated. Reserve 1 cup of chili rehydration water.
- Process chiles and vinegar in a blender to make a paste.
- Add in 1 cup of chile rehydration water along with 1 cup water and Knorr® chicken base and blend until smooth.
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Cook the Clams
- Over a medium heat in a wide pan, heat olive oil and sauté the shallots until tender.
- Add in the prepared Birria sauce and prepared Knorr® Demi Glace.
- Add in clams and simmer until opened.
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To Serve
- Garnish with cilantro and serve.
