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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dressing: | 2. Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper. | 3. For the salsa: | 4. In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve. | 5. For the refried beans: | 6. Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute. | 7. Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried. | 8. Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm. | 9. For the clams: | 10. Scrub them under cool running water. Discard any gaping clams that don't close when cleaned. | 11. Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes. | 12. Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges. | 13. Cook's Note: | 14. The Mexican chocolate clam, so-called for its brown-colored shell, is the largest West Coast bivalve. Reaching up to 6 inches across, the clams are very popular all along the coast of Central America. If Mexican chocolate clams are unavailable at your local store, you can use any other high-quality clams (still in their shells). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
dijon mustard	2	tablespoons		-	-	-	-
cilantro	1	bunch	chopped	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
salt black pepper			ground	-	-	-	-
tomato	4		seeded diced	160.8396	34.7592	7.8633	1.7871
serrano chili	1		seeded diced	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
lime	1			-	-	-	-
cilantro	1	handful	chopped	-	-	-	-
olive oil	1	touch		-	-	-	-
salt black pepper			ground	-	-	-	-
lard	1/4	cup		462.275	0.0	0.0	51.25
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chipotle pepper	1		seeded diced	-	-	-	-
black bean		cups	cooked	-	-	-	-
salt black pepper			ground	-	-	-	-
clam	2	pounds/		-	-	-	-
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.