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Baja Beach Clams
These Mexican-inspired clams are loaded with flavor and they'll pair perfectly with a cold beer on a hot summer day.
Baja Beach Clams
Print Recipe Baja Beach Clams
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Appetizer
Cuisine: Mexican, seafood
Servings: 4 people


  • 2 tbsp olive oil
  • 1 small, fresh jalapeño chile stemmed, and seeded if desired, and sliced into thin rounds
  • 3 garlic cloves peeled and minced
  • 2 large plum tomatoes trimmed and finely chopped
  • cup green onion thinly sliced, tender tops included
  • 2 cups light lager beer (like Corona)
  • 24 small hard-shelled clams (littlenecks) well scrubbed and rinsed
  • cup cilantro finely chopped
  • wedges of lime to squeeze on top


  • In a large, heavy pot over low heat, warm the olive oil. Add the jalapeño and garlic, cover and cook, stirring once or twice, for 3 minutes.
  • Add the tomatoes and green onion, raise the heat slightly and cook uncovered, stirring occasionally for 3 minutes. Add the beer and clams.
  • Cover the pan and raise the heat. Cook the clams, stirring them occasionally, and transfer them with a slotted spoon as they open to shallow serving bowls. (The time will vary, from only a few minutes to as long as 20).
  • Discard any clams that have not opened after 20 minutes. Pour the broth through a fine mesh strainer set over a deep bowl or measuring cup. Spoon the tomato mixture from the strainer over the clams, dividing it equally.
  • Let the broth settle briefly, then spoon it over the clams, leaving the sandy residue behind.
  • Sprinkle the cilantro over the clams and serve immediately, accompanied by lime wedges for squeezing, if desired