Pages Navigation Menu
Categories Navigation Menu

[Recipes] Eat Seasonally This Summer With Qdoba-Inspired Mega Omega Fish Tacos, Grilled Salmon Lettuce Cups, & Steamed Clams


Steamed Clams with Simple Salsa Macha

[doptg id=”4″]



*share with 2-3 friends as an appetizer, or as one serving as an entrée

Steamed Clams
  • 1 cup water
  • 12 oz. beer
  • 1 large lime, cut in half
  • 1 bunch cilantro stems — they have great flavor and this is a great way to utilize them.
  • ¼ red onion
  • 12 medium-size clams (little necks)
  • 3 tbsp. simple salsa macha (If you have salsa macha ready in the fridge, this recipe can come together in minutes.)
Simple Salsa Macha (makes 2.25 cups)
  • 1 cup olive oil
  • 6 cloves of garlic, crushed
  • ¾ cup sesame seeds
  • 1 oz. chile de arbol
  • .25 oz. chile piquin
  • ¼ cup lime juice
  • 1 tbsp. cider vinegar
  • 2 tsp. salt



Step 1: Make the Simple Salsa Macha —
  • Toast chiles in dry skillet or sheet pan in hot oven. They should looked toasted: slight darkness with occasional black spots but not abundant.
  • Heat oil just until hot, not a shimmer and add garlic. You do not want to brown the garlic just cook through; it should take about 15 minutes.
  • Add sesame seeds and cook until sesame seeds turn from white to tan (DO NOT RUSH THIS STEP as sesame seeds can burn quickly).
  • Remove from heat and let cool for 5 minutes, add chile and stir to coat. There should be enough residual heat to get the chiles softened slightly.
  • Add remaining ingredients and stir.
  • Once cool place in blender of food processor and pulse until smooth.  It may be necessary to add an additional ½ cup of olive oil to process (keep in mind that depending upon your personal preference and the end use you can make it into a paste or a loose sauce).
  • Keep refrigerated.


Step 2: Make the Steamed Clams — 
  • Add water, beer, and lime to the lower section of a steamer (in pot) and place over high heat.
  • Toss the remaining ingredients in mixing bowl and hold until water in pot is boiling.
  • Place steamer into pot and add mixture of clams and other items from step 2. Steam for 7-10 minutes or until clams have opened.
  • Lift steamer out of pot and place in serving bowl.
  • Strain broth through strainer lined with cheesecloth into container holding clams. If setting out for a group it is a good idea to pre-heat serving container so the clams will stay hot longer.


Step 3: Plate The Clams — 

Serve with your favorite crusty bread and extra salsa macha to allow guests to add more spice, if they can handle it — this is a very simple sauce with tons of uses. Once you have made this recipe you can get creative and add other chiles (chipotle, puya and cascabel are a few of my favorites), nuts, or seeds (peanuts, pepitas, pecans, walnuts, pistachios).

It can be used slightly thinned and drizzled over items such as grilled meat or make it thick and use it as a spread, or add the macha to soups, sauces, dressings and salsas to add flavor and spice.

Follow Lean It UP on TwitterFacebook and Pinterest for real-time fitness/nutrition tips, advice, info and updates.


Page: Mega Omega Fish TacosGrilled Salmon Lettuce Cups


Pages: 1 2 3