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Prepare the Birria Sauce:

Cook the clams:

To serve:

  • Cilantro leaves, fresh, for garnish 23 g
  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.
    • Process chilies and vinegar in a blender to make a paste.
    • Add Knorr® Professional Liquid Concentrated Chicken Base, 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 prepared Knorr® Professional Liquid Concentrated Chicken Base and mix well.
    • Add in clams and simmer until opened.
  3. To serve:

    Garnish with cilantro and serve.
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