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 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 preparedBirria sauce.
    • Add in clams and simmer until opened.
  3. To Serve

    • Garnish with cilantro and serve.



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