Dan Hernandez on how to Cook Clams Baja Style

Baja, California is still the best year round catch south of the border. This is just care free bajacalifornia.com and check out more ways you must do Baja. Mexico beyond your expectations. This week in the galley, we’re right outside of Ensenada in the wine country of Baja, Mexico and where we are right now is in the vineyards of Adobe Guadalupe. It’s a beautiful winery and standing next to me is Carla. Carla: Ola. Thank you for inviting us with Derek Carlos. Carla: Thank you for coming. Thank you. And who’s our chef today? Carla: Martha Manriquez. She’s our chef from Adobe Guadalupe. Good and what is that Martha’s going to be doing for us? Carla: Today, Martha is cooking Almejas. Martha: Almejas Al Carbon. Carla: Almejas Al Carbon. The clams. Carla: Exactly. Okay, baked clams. Carla: Exactly. Alright, so how do we get to do this? How do we get started? Carla: Okay, Martha, [Foreign Language] Clam shells. Carla: We will heat them very well. Okay after these two minutes the first thing is butter. And after that she will add the clams or the meat of the clams. That’s the juice of the clam, remember when you open the clam, the first thing is the juice inside. She saves the juice in the clam. Carla: Yes, she saves everything from the clam and now she’s putting everything together. And now she will add the white wine. In fact, this dish is very good with white wine, any white. People will just prefer. To drink with it so you can use the same wine to cook with and then drink. Carla: Yes. Now is the pepper to give the flavor. And all these ingredients that we’re using today all come from the area or pretty neighbor of Mexico. Carla: Yes, they are local and we have this vegetable garden where we have— And you get the parsley and all the stuff in. Carla: Okay, we will leave it there until it starts boiling and meanwhile she is cooking this she will make a special broth with our olive oil. We make olive oil here. We have 150 olive trees from where we make this and it’s from—. It’s first press, cold press extraction and it is delicious. Extra virgin. Carla: [Foreign Language] the bread baguette, remember French? French bread. Carla: And now she is adding our olive oil which is called oliva. And then she will add garlic. Before this she had a pan just ready. Just heating up. Carla: Yes, heating up. Paprika, we sprinkle a little bit of paprika and now facing down to the hand and we’ll just put the bread. So, pretty simple to make. That looks delicious. Carla: We just wait it until it is boiling and it’s set. Now, she’s adding parsley? Parsley or fresh parsley. Carla: Muy bien, Gracias. Thank you, Martha. This looks so good. That is delicious. That’s very good. It’s just a beautiful dish, just the beauty of the valley here outside and it’s not the whole length of the wine country. It’s gorgeous about the bee here at Adobe Guadalupe. It’s just perfect and it’s just great place. The food is wonderful. The wine is delicious, if you’ve never been down on this part of Baja, Mexico you’ve got to make a trip down here. It’s a great family location with the horses and stables and everything. We have so much to do here. Carla: Yes. Thank you very much. It’s a great dish. Carla: Thank you. If you need more information, you can visit the website. You can also go to website for the Baja Tourism Board. Everything is there, fishing information, the wine country, everything you need to know. Well, let’s get back on the water and show you more exciting action right here on sport fishing. Mexico beyond your expectations.