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Surf n' Turf Clams
Ingredients per serving
Prepare the Birria Sauce
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Dried guajillo chilies 3.0 each
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Chiles, ancho, dried 3.0 each
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Dried New Mexico chilies 5.0 each
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White wine vinegar 30.0 ml
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Water 250.0 ml
Cook the Clams
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Olive oil 30.0 ml
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Shallots, sliced 2.0 each
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Clams, washed 4.0 dozen
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Sauce Birria, prepared
To Serve
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Cilantro leaves, fresh, for garnish 25.0 g