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Garlicky Clams with Ancho Chili Paste

Summer is almost here and these garlicky glams are a must-try!


Ancho Chili Paste

 6-8 ancho chili peppers

 2 TBSP of Ella's Garlic or Garlic Roasted Chili EVOO

 6 garlic cloves + 4 for Garlicky Clams

 2 tablespoons Ella's Garlic Cilantro vinegar

 1 Bunch of Cilantro (chopped, stems removed), reserve 1/3 cup for garnish

 1 tsp of cumin 

 Salt and pepper to taste

 2 TBSP of Closter Salted Honey 

 1 – 1 ½ cup of Soaking water or stock for thinning


Ancho Chili Paste

1. Dry roast the ancho peppers on a hot pan for about 1-2 minutes per side.

The peppers will puff slightly and the skins will begin to turn red.

2. Set them into a large pot of boiling water and remove from heat. Let

them soak covered in water for 30 minutes.

3. Remove the stems and seeds. Reserve the soaking liquid.

4. Set the anchos into a food processor.

5. Add the garlic, cilantro, cumin, honey ,vinegar and 1 cup of soaking liquid

to the food processor. Salt to taste. Process until it smooths out.

6. The sauce will be thick at this point. You can add more soaking liquid to

achieve your desired consistency.


Garlicky Clams

1. Soak clams in water to remove all sand

2. Saute Garlic Cloves in Garlic EVOO

3. Add ½ cup of white wine and reduce

4. Add clams, cover and steam for 5 min until they open

5. Add 1/3-1/2 cup of Ancho chili paste and mix with clams,

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