Peruvian Matico Clams

Ingredients

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any grit or sand. Discard any clams that are open and do not close when tapped.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Stir in the cumin powder, paprika, dried oregano, and chili powder. Cook for another minute to release the flavors.
4. 4.
   Add the diced tomatoes and cook until they soften and release their juices.
5. 5.
   Pour in the fish or vegetable broth and bring it to a simmer.
6. 6.
   Gently add the clams to the pot and cover with a lid. Cook for about 5-7 minutes, or until the clams open. Discard any clams that remain closed.
7. 7.
   Squeeze the lime juice over the clams and season with salt and pepper to taste.
8. 8.
   Serve the Peruvian Matico Clams in bowls, garnished with fresh cilantro or parsley. Accompany with crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and alive before cooking. Discard any clams with broken shells or that do not close when tapped.
• Chili powder — Adjust the amount of chili powder according to your desired level of spiciness. Add more for a bolder kick or reduce it for a milder flavor.
• Lime juice — Squeeze the lime juice just before serving to preserve its freshness and vibrant flavor.
• Fresh cilantro or parsley — Use either fresh cilantro or parsley based on your preference. Both herbs add a fresh and aromatic touch to the dish.

Tips & Tricks

• To ensure the clams are fresh, buy them from a reputable seafood market or fishmonger.
• Serve the Peruvian Matico Clams with a side of steamed rice for a more substantial meal.
• For an extra burst of flavor, add a splash of white wine to the broth before simmering the clams.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until it thickens.
• Experiment with different herbs such as basil or mint for a unique twist on the garnish.

Serving advice

Serve the Peruvian Matico Clams in individual bowls, ensuring that each serving contains a generous amount of clams and flavorful broth. Accompany the dish with crusty bread to soak up the delicious broth.

Presentation advice

Garnish each bowl of Peruvian Matico Clams with a sprig of fresh cilantro or parsley to add a pop of color. Serve the dish in vibrant ceramic bowls to showcase the vibrant colors of the clams and broth.