Grilled Chocolate Clams (Almejas Chocolatas Tatemadas)
These grilled chocolate clams from Baja California Sur capture the flavors of the Sea of Cortez with smoky shells, garlic-lime sauce, and fresh cilantro. A coastal classic that tastes like a beachside fire pit.
Ingredients
- 12 fresh chocolate clams or any large clams
- 2 tbsp olive oil
- 4 cloves garlic minced
- ¼ cup white wine optional
- Juice of 2 limes
- Salt & freshly ground black pepper to taste
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Clean the clams: Scrub shells under cold water to remove sand or debris. Discard clams that stay open when tapped.
- Preheat the grill: Heat to medium-high. If using charcoal, cook over hot coals until ashy.
- Make the sauce: Heat olive oil in a saucepan over medium. Add garlic and sauté 1–2 minutes. Add white wine if using and simmer 2 minutes. Stir in lime juice, salt, and pepper.
- Grill the clams: Place clams hinge-side down on the grill. Close lid and cook 5–7 minutes, until they open. Discard any that don’t open.
- Finish and serve: Spoon garlic-lime sauce over each clam, garnish with cilantro, and serve with lime wedges.
Notes
- For an authentic Baja touch, serve in the shell with warm corn tortillas and your favorite salsa.
- Add a splash of adobo or char jalapeños on the grill for extra smoke.
- Best served immediately — grilled clams cool quickly.