From the Northern Shores: Peru's Inky Black Clam & Garlic Rice (Arroz con Conchas Negras)
Details
An intense, briny, and garlicky rice dish that's a true taste of coastal Peru.
Ingredients
Instructions
Prepare the Clams
Carefully open the black clams over a bowl to collect all their dark, flavorful juice. Remove the clam meat and set both the meat and the juice aside. Discard the shells.
Make the Sofrito
In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté for about 5-7 minutes until the onion is soft and translucent.
Cook the Base
Stir in the ají amarillo paste and cook for another two minutes until fragrant. Pour in the chicha de jora (or its substitute) and the reserved clam juice. Bring the mixture to a simmer and let it cook for a couple of minutes to combine the flavors.
Combine Ingredients
Add the cooked rice, peas, and corn to the skillet. Stir everything together, ensuring the rice is fully coated in the flavorful sofrito. Let it cook for 2-3 minutes, allowing the rice to absorb the liquid.
Add the Clams
Gently fold in the black clam meat and the chopped cilantro. Cook for just one more minute—you don't want to overcook the delicate clams. The final dish should be moist and juicy. Season with salt and pepper to taste.
Serve
Serve immediately, garnished with a generous topping of fresh Salsa Criolla and a wedge of lime on the side.
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