Ensenada-style Chocolate Clams

From 'Tu Casa Mi Casa' by Enrique Olvera

Unfortunately, chocolate clams get their name from the colour of there shell, not there taste; but don’t worry, these clams are still tasty! They are the largest clams on Mexico’s west coast and are a staple of Baja cuisine.

Ingredients:

• 16 chocolate clams
• 1 small cucumber, sliced or cubed
• 1 small red onion, thinly sliced
• 2 serrano chillies, seeded and finely sliced
• 2 plum tomatoes, seeded and cut into small cubes
• 4 tbsp extra virgin olive oil
• 2 avocadoes, halved lengthwise and thinly sliced
• 10 limes, cut into wedges
• Salt

Recipe:

1. Using a clam knife, open the clams and separate the meat from the shell. Wash both the clams and shells under cold running water. Set the shells aside.
2. Chop the clams into small pieces and transfer to a bowl. Add the cucumber, onion, chillies, tomatoes, and olive oil. Season with salt to taste.
3. Add 2 tablespoons of the mixture to each shell.
4. Top with avocado slices and serve with the lime wedges on the side.