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Some time ago I visited my homeland of Chile, along with my husband and kids, and we are fortunate that (because of where our families live) we must travel to several regions, especially to the South of Chile, a place where we enjoyed very much a delicious variety of seafood, which we always crave for. And it is inevitable that one wants to bring in some way certain flavors from our land and adapt them somehow. That is why this recipe emerged, making it perfect for grilling, and that way surprising our friends here in Atlanta, with whom we are enjoying the good weather and making the most of cooking on the grill. I should point out that “parmesan pink clams” are very popular in Chile, and since I can’t really find pink clams around here in Atlanta is why I decided to replace them with regular clams. And better yet, I wanted to give them a spicy touch with these exquisite hot sauces from El Yucateco. Of course, everyone gets to decide the amount of spiciness desired, but let me tell you that this recipe is super easy to do and it’s just perfect as an appetizer for this summer.
You can find these sauces at any Publix supermarket in the “International Foods” aisle, as shown in the picture above. There you will get to pick the sauce(s) that you would prefer to use, between the El Yucateco Red Hot Sauce, El Yucateco Green Hot Sauce or El Yucateco XXX Habanero Hot Sauce (Kutbilik).
Each of these sauces are of course made of different ingredients, and can lead to delicious recipes. The green sauce in particular, which is the one I used this time, is made of fresh green habanero peppers, garlic, select spices and seasonings. It’s El Yucateco’s #1 seller nationally, and is slightly spicier than the red sauce. It’s very versatile, as it can enhance the flavor of any dish when used as a condiment, bringing a rich habanero flavor to dressings, dips, or any recipe.
After having opened and cleaned the clams, we take out the actual food from them, and mix with the remaining ingredients. As stated earlier, I chose the El Yucateco Green Hot Sauce for this occasion, and marinated the clams for about 15 minutes before taking them back to their shells, and then finally cooking them on the grill.
El Yucateco invites you to participate on an ideal contest for this summer, for a “Deluxe grilling package”, including an incredible grill, cooler full of El Yucateco and tools as part of the giveaway.
- 20 clams, or any desired amount based on the number of guests
- 2 tablespoons of El Yucateco Green Hot Sauce
- 1/4 cup of white wine
- 2 tablespoons of lemon juice
- Salt to taste
- 1/2 cup of Parmesan cheese
- Parsley for sprinkling
- Wash the clams, and open them carefully without breaking the shells.
- Remove the inner food and put them in a small bowl.
- Add El Yucateco Green Hot Sauce into the bowl, along with the white wine, lemon juice and salt.
- Let it marinate for about 15 minutes in the refrigerator.
- Place each clam back onto separate clam shells, then put some of the marinade juice on top of the clams, and also add parmesan cheese and chopped parsley.
- Bring the clams (in their shells) to the grill for about 7 minutes, until the cheese is completely melted.
- Serve immediately.