Clams in Spicy Sauce

Salsa Huichol
With this recipe for clams in spicy sauce, you will amaze everyone, as it will seem like a high-end dish, but in reality, you just need to follow five steps to prepare it. The clams have a tender meat, and they can be paired with white rice, pasta, or you can enjoy them as an appetizer.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo clams, fine
  • 2 cloves garlic, chopped
  • 8 tablespoons Salsa Huichol® Habanero hot sauce
  • 1 leaf bay
  • 200 milliliters tomato sauce, homemade
  • 40 milliliters olive oil, virgin
  • dash white wine
  • salt
  • fresh parsley, chopped
Preparation
Low
  • Clean the clams in cold salted water and let them rest.
  • Heat the oil in a pan and sauté the garlic, add the bay leaf, and quickly add the Huichol sauce, tomato sauce, and white wine.
  • Cook for five minutes to evaporate the alcohol from the wine.
  • Add the clams, season with salt, and cover; cook until the clams open, which may take five to six minutes.
  • Serve hot, with chopped fresh parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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