Almejas con Alguashte
“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte, a Salvadoran seasoning” says chef Anthony Salguero of Popoca in Oakland. “At the restaurant I stir it into a seafood stew that’s typically made with baby crabs, though here I’ve done it with clams. The alguashte adds a deep nuttiness and crunchy texture.” Ingredients 4 Servings 2 Tbsp. coriander seeds 3 medium tomatoes (about 1 lb.), coarsely chopped 1 medium onion, coarsely chopped 6 garlic cloves 3 jalapeños, coarsely chopped 1 bunch cilantro, stems and leaves separated...
“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte, a Salvadoran seasoning” says chef Anthony Salguero of Popoca in Oakland. “At the restaurant I stir it into a seafood stew that’s typically made with baby crabs, though here I’ve done it with clams. The alguashte adds a deep nuttiness and crunchy texture.”
Ingredients
4 Servings
2
Tbsp. coriander seeds
3
medium tomatoes (about 1 lb.), coarsely chopped
1
medium onion, coarsely chopped
6
garlic cloves
3
jalapeños, coarsely chopped
1
bunch cilantro, stems and leaves separated
1
Tbsp. achiote (annatto) seeds or 2 tsp. powder
3
Tbsp. vegetable oil
½
cup plus 2 Tbsp. Alguashte
½
cup dry white wine
4
lb. Manila or littleneck clams, scrubbed
2
limes, halved
Kosher salt (optional)
Preparation
-
Step 1
Toast coriander seeds in a dry small skillet over medium heat until very fragrant and just beginning to smoke, about 1 minute. Let cool slightly.
Step 2
Transfer seeds to a food processor and pulse until coarsely ground. Add tomatoes, onion, garlic, jalapeños, cilantro stems, and achiote seeds and pulse until a coarse purée forms, about 1 minute.
Step 3
Heat oil in a large Dutch oven or other heavy pot over medium-high. Add purée and ½ cup Alguashte. Cook, stirring often with a wooden spoon, until thickened (spoon will leave a trail) and a few shades darker, 12–15 minutes. Add wine and cook until evaporated and spoon again leaves a trail when dragged through, about 3 minutes.
Step 4
Add clams to pot and stir to coat. Reduce heat to medium-low, cover pot, and cook until clams have opened, 8–12 minutes. Fish out and discard any clams that have not opened after 15 minutes.
Step 5
Squeeze limes over clams and toss to incorporate. If broth looks too thick, add a few tablespoonfuls of water. Taste and season with salt if needed.
Step 6
To serve, sprinkle remaining 2 Tbsp. Alguashte over clams and top with cilantro leaves.
Emily Martinez
admin
James Anderson
