ALMEJAS RECIPES

Steps:

• Fry plenty of garlic until they are soft and then add a bit of white wine.
• Add the clams and cover until they open completely.
• Add a bit of chopped parsley and it is ready to serve.

Steps:

• Toast coriander seeds in a dry small skillet over medium heat until very fragrant and just beginning to smoke, about 1 minute. Let cool slightly.
• Transfer seeds to a food processor and pulse until coarsely ground. Add tomatoes, onion, garlic, jalapeños, cilantro stems, and achiote seeds and pulse until a coarse purée forms, about 1 minute.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Add purée and ½ cup Alguashte. Cook, stirring often with a wooden spoon, until thickened (spoon will leave a trail) and a few shades darker, 12–15 minutes. Add wine and cook until evaporated and spoon again leaves a trail when dragged through, about 3 minutes.
• Add clams to pot and stir to coat. Reduce heat to medium-low, cover pot, and cook until clams have opened, 8–12 minutes. Fish out and discard any clams that have not opened after 15 minutes.
• Squeeze limes over clams and toss to incorporate. If broth looks too thick, add a few tablespoonfuls of water. Taste and season with salt if needed.
• To serve, sprinkle remaining 2 Tbsp. Alguashte over clams and top with cilantro leaves.