Clams with Mojo is a Latin version of the famous Clams Casino. Clams Casino was invented by Julius Keller, the maitre d’ at the original Casino next door to the Seaside Towers in Narragansett, Rhode Island.
The Casino burned to the ground in 1905 and was rebuilt with a large restaurant, but then burned down again in 1956.
Clams Casino is now a classic Rhode Island appetizer, appearing on almost every restaurant menu while also being a popular dish among 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 tend to get tough.
If you like this mojo (sauce), make more and try it with grilled poultry, steak, pork, or fish.
- 2 1/2 chipotle chiles, toasted and chopped
- 1/4 cup fresh jalapeño peppers, stemmed, seeded, and finely chopped
- 2 tablespoons red bell pepper, diced
- 2 tablespoons chives, red and green parts, chopped
- 2 tablespoons shallots, chopped
- 2 tablespoons minced garlic
- 2 tablespoons chopped cilantro
- 1/4 cup lemon juice, freshly squeezed
- 6 tablespoons of Extra Virgin Olive Oil
- Salt and pepper to taste
- 8 ounces peppered bacon, chopped
- 4 dozen clams, cleaned
Addresses
- To make the Mojo (sauce), mix all the ingredients together and place in the refrigerator. It is best to make the mojo a couple of hours ahead of time to allow the flavors to meld.
- Prepare a medium-high heat on the grill. To read how to EASILY check the temperature of your fire, read how Jamie does it on The Weekend Grillers: Testing the temperature of your grill with just your hand.
- Cook the bacon until crisp on the stove or on the side burner of your grill. Drain the bacon on a paper towel.
- Grill clams for 6 to 8 minutes or until just opened. Discard clams that do not open.
- Arrange the clams on a serving plate.
- Pour a teaspoon of mojo into each clam.
- Sprinkle with bacon.
- Serve and enjoy.