Diana Kennedy's Mexican Clam 'Coctel'

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15 minutes 8 to 12 Servings Print RecipeEmail Recipe


96 littleneck or small cherrystone clams (i.e. 8 dozen)
1 1⁄2cupfresh tomatoes (cut into 1/2 inch cubes)
6tablespoononions (finely chopped)
3teaspoongarlic (finely chopped)
3tablespoonjalapeño peppers (chopped - with seeds)
6tablespoonfresh lime juice
6tablespoonolive oil
  salt (to taste)
  fresh ground pepper (to taste)
3⁄4cupfresh coriander (i.e. cliantro, chopped)


Open the clams (or have them opened) and save both the clams and their juice. Depending on the size of the clams, there should be about three cups of liquid and one-and-one-half cups of clams.

Combine the clams and their liquid with the remaining ingredients. Serve in cocktail glasses with spoons.


Preparation time does not include the time it takes to open the clams.

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