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My Best Recipe

Fresh Clams Over Rice a Mexican Favorite That's Solid Main Dish

August 03, 1989

"Tito Higuera de Davis in Loreto, Mexico, served me the following dish and I pressed her for the recipe, which she says is a regional dish," Burt Sauer writes. "She used huge fresh clams, known locally as callos , that are found in shallow water around the nearby island of Catalina. Any chopped clam, conch or mussel can be used, but I use canned minced clams as an economical substitute that I can always have ready for a delicious main dish on short notice."


1/2 pint fresh clams or 2 (6 1/2-ounce) cans minced clams (reserve juice)

Reserved clam juice

1/2 teaspoon salt or to taste

Black pepper

1 clove garlic, finely chopped

1 tablespoon chopped cilantro or to taste

1 Anaheim or jalapeno chile, roasted, peeled, seeded and diced

1 tomato, chopped

1 onion, chopped

2 teaspoons chicken bouillon granules

2/3 cup long-grain rice, washed and drained

Chop clams, reserving juice. Add water to clam juice to make 1 cup liquid. Pour liquid into 1 1/2-quart or 2-quart saucepan. Add salt and pepper to taste. Add garlic, cilantro, diced chile, tomato and onion. Bring to boil over high heat and add chicken bouillon concentrate. Simmer until vegetables are tender. Stir in rice and bring to boil once more. Stir in clams.

Cover tightly and simmer 20 minutes or until rice is done and fluffy, with all moisture absorbed. Makes 4 servings.


Hermosa Beach

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