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Surf n' Turf Clams

Utilizing the Birria base and liquids to create a unique savory clam dish.

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Ingredients per serving

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Prepare the Birria Sauce

Cook the Clams

  • Olive oil 2.0 Tbsp
  • Shallots, sliced 2.0 each
  • Birria Sauce, Prepared
  • Knorr® Demi Glace SCE 1.5 cup, prepared
  • Clams, washed 4.0 dozen

To Serve

  • Cilantro leaves 0.5 cup

Utilizing the Birria base and liquids to create a unique savory clam dish.

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Preparation

  1. 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.

  2. 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.

  3. To Serve

    • Garnish with cilantro and serve.