Diana Kennedy's Mexican Clam 'Coctel'
New York Times Magazine, July 28, 1985
15 minutes — 8 to 12 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsOpen 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. |
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NotesPreparation time does not include the time it takes to open the clams. |
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