A very quick clam stew from Mezcla: Recipes to Excite (page 91) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • JoanN on September 07, 2025

    Made this recipe just before leaving for Maine and liked it so much, I copied it out to take with me and made it again while I was away. Skipped both the chick peas and the heavy cream, neither of which seem necessary to me. Went with garlic bread to mop up the sauce instead. Substituted Habañeros for Scotch Bonnets both times because it's what was available and used dry sherry instead of wine on both occasions also. Great, super quick recipe.

  • bernalgirl on July 17, 2025

    this dish, which is outstanding. I did make some adjustments: 1) I couldn’t find good scotch bonnet peppers so I used serranos; 2) the clams wouldn’t cook on medium low so I increased the heat; 3) I tipped the pan and added the cream and simmered for a minute instead of drizzling it on as I didn’t want that raw cream flavor. The resulting broth was delicious with good bread. I halved the serranos and it was quite spicy, next time I’d leave them whole and skip the jalapeño garnish.

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