Almejas al Vapor Baja

Step by stepInstructions

1. Scrub the clams and discard any that are open and do not close when tapped.
2. Melt the butter in a large pot over medium heat and cook the shallot until soft, about two minutes.
3. Add the garlic and chiltepin and cook until fragrant, about one minute.
4. Pour in the wine and lime juice, then add the clams in a single layer.
5. Cover and steam over medium-high heat, shaking the pot occasionally, until the clams open, about six to eight minutes.
6. Discard any clams that stay shut; stir in the cilantro.
7. Ladle into bowls with the broth and serve with bread or tortillas for dipping.