Clams with Red Chile and Lime

  • Active Time 5m
  • Total Time 5m

Serves 2

This recipe is simplicity itself. If you live on the East Coast or somewhere where you can get great fresh clams, you must try this. It is one of the very best mariscos.


  • 12 freshly shucked littleneck clams or Manila clams on the half shell
  • New Mexico red chile powder or ancho chile powder (but not the spice mix called chili powder)
  • 3 limes, each cut into 4 wedges


Sprinkle each clam with a pinch of chile powder. Serve with the lime wedges and squeeze a bit of lime on each clam before eating.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1636

nutrition information per serving

98 calories; 1g total fat; 30mg cholesterol; 61mg sodium; 13g carbohydrates; 3g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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