Chipotle-Lime Clams with Tortilla Crisps

Ingredients

For 4 servings

• 24 piece clams
• 480 g clam juice
• 2 piece chipotle peppers in adobo, chopped
• 4 piece garlic cloves, minced
• 1 piece onion, diced
• 1 piece large tomato, diced
• 2 piece jalapeños, seeded and chopped
• 75 g cilantro, chopped
• 4 piece limes, zested and juiced
• 8 piece small tortillas, cut into wedges
• 28 g olive oil
• 3 g ground cumin
• Salt, to taste

Method

1. 1

   Heat the oven to 190°C. Toss the tortilla wedges with a little olive oil and salt and bake for 10–12 minutes, until golden and crisp.

2. 2

   Soften the onion, garlic, jalapeños, chipotle and cumin in the remaining oil.

3. 3

   Add the clams and clam juice, bring to the boil, then cover and simmer until the clams open, 10–15 minutes.

4. 4

   Stir in the tomato, half the cilantro and half the lime juice and cook for a further 2 minutes.

5. 5

   Discard any unopened clams. Finish with the remaining cilantro, lime zest and juice, and serve with the tortilla crisps.