Foodily

May 21, 2021
2 Comments
Share

“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte, a Salvadoran seasoning” says chef Anthony Salguero of Popoca in Oakland. “At the restaurant I stir it into a seafood stew that’s typically made with baby crabs, though here I’ve done it with clams. The alguashte adds a deep nuttiness and crunchy texture.”

Ingredients

4 Servings

Tbsp. coriander seeds

medium tomatoes (about 1 lb.), coarsely chopped

medium onion, coarsely chopped

garlic cloves

jalapeños, coarsely chopped

bunch cilantro, stems and leaves separated

Tbsp. achiote (annatto) seeds or 2 tsp. powder

Tbsp. vegetable oil

cup plus 2 Tbsp. Alguashte

cup dry white wine

lb. Manila or littleneck clams, scrubbed

limes, halved

Kosher salt (optional)

Preparation

Step 1

Toast coriander seeds in a dry small skillet over medium heat until very fragrant and just beginning to smoke, about 1 minute. Let cool slightly.

Step 2

Transfer seeds to a food processor and pulse until coarsely ground. Add tomatoes, onion, garlic, jalapeños, cilantro stems, and achiote seeds and pulse until a coarse purée forms, about 1 minute.

Step 3

Heat oil in a large Dutch oven or other heavy pot over medium-high. Add purée and ½ cup Alguashte. Cook, stirring often with a wooden spoon, until thickened (spoon will leave a trail) and a few shades darker, 12–15 minutes. Add wine and cook until evaporated and spoon again leaves a trail when dragged through, about 3 minutes.

Step 4

Add clams to pot and stir to coat. Reduce heat to medium-low, cover pot, and cook until clams have opened, 8–12 minutes. Fish out and discard any clams that have not opened after 15 minutes.

Step 5

Squeeze limes over clams and toss to incorporate. If broth looks too thick, add a few tablespoonfuls of water. Taste and season with salt if needed.

Step 6

To serve, sprinkle remaining 2 Tbsp. Alguashte over clams and top with cilantro leaves.