📍 Baja California Sur
Almejas tatemadas (fire-roasted clams)
Grilled chocolate clams: a home adaptation of the dish associated with Loreto.

- Preparation
- 15 min
- Cooking
- 15 min
- Waiting and resting
- 0 min
History
Tatemada clams are associated with Loreto, Baja California Sur. This home version uses a food-safe grill rather than the method involving gravel and branches. Check doneness by shell opening and cooked flesh.
Ingredients
Preparation
- 1
Wash and inspect clams; discard broken shells and those that remain open after a light tap.
- 2
Preheat a food-safe grill. Do not use soil, gravel or unidentified branches in this home adaptation.
- 3
Cook clams until their shells open. Discard any that remain closed after cooking.
- 4
Remove with tongs and check that the flesh is cooked; do not force closed shells open.
- 5
Serve with lime, salt, and hot sauce.
Cooking tips
- Use live clams from a food supplier and discard broken ones or those that stay closed after cooking.
Technique and preparation
What to check during preparation
Buy clams from a food supplier and keep them refrigerated. Wash and inspect shells; discard broken shells and those that remain open after a light tap. In a home kitchen, use a grill and food-safe equipment rather than burying clams in soil. Cook until shells open and discard those that stay closed. Do not force a shell open to serve a clam that failed to open while cooking.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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