Grilled Large Clam Recipe

Dan Hernandez: This week in the Galley we’re right outside of Ensenada in the
wine country of Baja, Mexico and where we are right now in the
vineyards of Adobe Guadalupe. It’s a beautiful winery and
standing next to me is Carla.

Carla: Ola.

Dan Hernandez: Thank you for inviting us for today Carla.

Carla: Thank you for coming, thank you.

Dan Hernandez: And who’s our chef today.

Carla: Martha Manriquez, she's our chef from Adobe Guadalupe.

Dan Hernandez: Good and what is it that Martha is going to be doing for us?

Carla: Today Martha is cooking Al mecas el carbon.

Dan Hernandez: They’re clams.

Carla: Exactly.

Dan Hernandez: Okay, they’re clams. All right so how are we going to do this, how
do we get started?

Carla: Okay, Martha [Foreign Language]

Dan Hernandez: Clam shells?

Carla: We will heat them very well. Okay, after these two minutes the
first thing is butter and after that she will add the clams or the meat
of the clams. That’s the juice of clam.

Dan Hernandez: Oh, okay.

Carla: Remember when you open the clam the first thing is the juice
inside.

Dan Hernandez: So she saves the juice of the clam.

Carla: Yeah, she saves everything from the clam and now she's at it
putting everything together. And now she will add the white wine.
In fact, this dish is very good with white wine, any white. People
will just prefer their favorite drink.

Dan Hernandez: To drink with it.

Carla: Yes.

Dan Hernandez: So you can use the same wine to cook with and then drink.

Carla: Yes. Now it’s a pepper to give it a flavor.

Dan Hernandez: And all these ingredients that we’re using today all come from the
area?

Carla: Yes, they are local and we have this vegetable garden where we
have—well—

Dan Hernandez: Where they get the parsley and all the stuffing.

Carla: Yes. Okay, we will leave that there until it starts boiling, okay?
And meanwhile she is cooking this. She will make special bread
for us with her olive oil.

Dan Hernandez: Oh, okay.

Carla: We make olive oil here. We have 150 olive trees from where we
make this and it’s from Lanzone. It’s first pressed, cold pressed
extra virgin and it is delicious.

Dan Hernandez: Extra virgin.

Carla: Okay, Martha? The bread is baguette, remember French.

Dan Hernandez: French bread.

Carla: And now she’s adding our olive oil which is called oliva and then
she will add garlic. Before this she had a pan just ready.

Dan Hernandez: Just heating up.

Carla: Just heating up. Just sprinkle a little bit of paprika. And now facing
down to the pan, we will just put the bread, so it’s very simple to
make.

Dan Hernandez: Wow, this looks like delicious.

Carla: Yes, we just waited until it was boiling and it’s set. Now she is
adding parsley.

Dan Hernandez: Parsley, a little fresh parsley.

Carla: Muy bien, gracias.

Dan Hernandez: Thank you Martha. This looks so good.

Carla: Oh, it doesn’t—okay.

Dan Hernandez: That is delicious. That’s very good. It’s just a beautiful dish, just a
beauty of the valley here outside of Ensenada, the whole wine
country is gorgeous but to be here at Adobe Guadalupe is just
breathtaking. It’s such a great place, the food is wonderful. The
wine is delicious. If you’ve never been down this part of Baja
Mexico you’ve got to make a trip down here. It’s a great family
location with the horses’ stables and everything. We have so much
to do here.

Carla: Yeah.

Dan Hernandez: Thank you very much, it’s a great dish. If you need more
information you can visit their website. You can also go to website
for the Baja Tourism Board. Everything is there, fishing
information, the wine country, everything you need to know. Well
let's get back on the water and show you more exciting action right
here on Sport Fishing.