Clams with Mojo is a Latin version of the famous Clams Casino. Clams Casino was invented by Julius Keller, the maitre d’ in the original Casino next to the seaside Towers in Narragansett, RI.
The Casino burned to the ground in 1905 and was rebuilt with a grand restaurant, but then burned again in 1956.
Clams Casino is now a classic Rhode Island appetizer, appearing on almost every restaurant menu and at the same time a popular dish with home cooks who want to impress their guests.
Topping it with bacon is what makes it different.
Use a small clam like the littleneck or cherrystone. The larger clams have a tendency to get tough.
If you like this mojo (salsa) make extra and try it on poultry, steak, pork or grilled fish.
- 2 1/2 Chipotle Chiles, toasted & minced
- 1/4 cup fresh Jalapeno Peppers, stemmed, seeded & finely minced
- 2 tablespoons Red Bell Pepper, diced
- 2 tablespoons Scallions, red and green parts, chopped
- 2 tablespoons Shallots, minced
- 2 tablespoons Garlic, minced
- 2 tablespoons Cilantro, chopped
- 1/4 cup Lime Juice, freshly squeezed
- 6 tablespoons Extra Virgin Olive Oil
- Salt & Pepper to taste
- 8 ounces pepper Bacon, chopped
- 4 dozen Clams, cleaned
To make the Mojo (salsa), mix all the ingredients together and place in refrigerator. It is best to make the mojo a couple of hour early to allow the flavors to meld.
- Prepare a medium-hot fire on the grill. To read how to EASILY check the temp of your fire read how Jamie does it at The Weekend Grillers – Testing the temperature of your grill with just your hand.
- Cook the bacon until crisp on the stove or side burner of your grill. Drain the bacon on a paper towel.
- Grill the clams for 6 to 8 minutes or until they open. Discard any clams that don’t open.
- Put the clams on a serving plate.
- Spoon a teaspoon of mojo onto each clam.
- Sprinkle with bacon.
- Serve and enjoy.
Article Source by Mark Hester