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The inspiration for these smoked clams came from the region in Mexico where La Paz is located, Baja California. Their popular regional dishes are not only coastal, but they are super-light and fresh for summer.

The inspiration for these smoked clams for Pampano’s Sea to Table menu came from the region in Mexico where La Paz is located, Baja California. Their popular regional dishes are not only coastal, but they are super-light and fresh for summer.

The “almejas,” or clams, are traditionally cooked over an open-wood fire; my interpretation was to slow-cook them and smoke them at the same time with hickory wood chips. I finish them with tequila and a touch of mezcal to accent the smoky wood flavor.