We cut paintings of aluminum foil to the sufficient size to wrap the clams well.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make zarandeadas clams: |
| For 4 people 16 chocolate clams (the color of the shell is chocolate, but they can use any medium size clam, without blood) 250 gr tomatoes 250 gr cecolla white 150 gr Chile Anaheim 1 Medium bottle of mayonnaise 2 Butter bars 1/4 cheese (the one of your preference but that can be melted) 1 roll of aluminum foil salt poiera soy sauce 1 holla vapue |
Ingredients to make zarandeadas clams:
2. We finely chop the tomato, onion and peppers to make a sauce and serve it with a little salt and pepper.
3. Derreta a butter bar in a pan where you fit the sauce, once melted.
4. We add the sauce that is raw to stew it for 15 minutes over high heat, taking care that it is not too cooked.
5. While the sauce is guided, we open the clams taking care that the shells do not take one of the other.
6. Since they are all open, we carefully wear a knife to take off all the meat from the shells and leave it inside the shells.
7. We add half a teaspoon of mayonnaise, a pedasite of cheese, a few drops of soy sauce, and half a chuffer of the sauce we prepare.
8. The amount of these depends on the size of the clams since we must take care that the shells can be closed.
9. It is well wrapped with aluminum foil, if necessary, 2 paintings of paper are put to prevent the juice from getting out.
10. They are placed orderly inside the holla that we previously added 1.5 liters of water.
11. They are put over high heat until the water is boiling, after that it is slowly lowered and left 1 hour.
12. Open carefully. They can be accompanied with white rice, tors and butter vegetables.
13. I hope you like it.
