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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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this is a recipe from the Coyote Cafe in Santa Fe, New Mexico.. you can make it as mild or as hot as you like... Ingredients:
2 cups fresh clam broth or ( 1 cup bottled clam juice and 1 cup water |
2 dried new mexican red chiles, stemmed and seeded |
4 tbsp. extra virgin olive oil |
4 cloves garlic, roasted and peeled |
6 roma tomatoes, roasted and coursely chopped |
48 fresh baby clams, scrubbed |
Directions:
1. Heat clam broth until hot and soak the chiles in it until they are limp
2. puree the mixture in a blender and set aside
3. saute the garlic and tomatoes in1 TBSP. olive oil
4. add the clams, toss
5. add the chile broth
6. cover and steam until the clams open.. about 3 minutes
7. remove the clams and keep warm
8. add the remaining olive oil to the broth and stir..
9. boil the mixture for 30 seconds
10. serve the clams in bowls with the broth
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