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Prepare the Birria sauce:

Cook the clams:

  • Olive oil 1 tbsp
  • Shallots, sliced 2 each
  • Clams, washed 2 dozen

To serve:

  • Cilantro leaves 0.5 cup
  1. Prepare the Birria sauce:

    • Toast the chilis 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 chilies and vinegar in a blender to make a paste.
    • Add in 1 cup of chili rehydration 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 birria sauce and Knorr® chicken base and mix well.
    • Add in clams and simmer until opened.
  3. To serve:

    Garnish with cilantro and serve.
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