A Hidden Gem: Almejas al Vapor
This Peruvian clam stew is bursting with flavor and color
One of the original dishes from when we opened The Mission Old Town over 10 years ago, and one of my all-time favorites, is also one of the most overlooked items on the menu. My almejas al vapor is a modern version of a traditional Peruvian clam stew that’s full of flavor from the rich seafood broth, Spanish chorizo and aji amarillo that gives a subtle depth and just a bit of heat. It’s also a stunning dish with purple Peruvian potatoes, flecks of yellow roasted corn against the amber broth and drizzled with deep red chorizo oil just before serving.
Yes, there are a few steps to making this dish, recipe below, but I guarantee, the results are worth it. However, if you don’t want to make it yourself, come into The Mission and taste what you’ve been missing.
Almejas al Vapor
Serves 4
Bouquet Garni
1 leek
2 garlic cloves
5 sprigs thyme
10 sprigs parsley
2 fresh bay leaves
5 black peppercorns
Butcher’s twine
Bouquet Garni Method
Cut leek in half lengthwise and rinse under cold water, carefully separating the layers to remove any excess dirt. Peel off outer layer of the leek. Use this layer to wrap around the other ingredients and keep them contained. If necessary, use two layers of leek to ensure no ingredients fall out. Tie leek closed using butcher’s twine, leaving excess twine to assist in removal of the bouquet from the cooking liquid.
Steamed clams
1 Tbsp vegetable oil
3 cloves garlic, finely chopped
2 shallots, finely chopped
3 lbs Manila clams, cleaned
5 sprigs thyme
2 cups white wine
Steamed Clams Method
Heat oil in a large saucepan over medium heat. Add garlic and shallots and sauté for 3 to 5 minutes, until translucent and softened. Add clams, thyme, and wine. Cover and steam for 5 minutes, until clam shells have opened. Discard any unopened clams. Strain liquor and reserve. Shuck clams and reserve clam meat.
Chorizo oil
2 cups vegetable oil
8 oz cured Spanish chorizo, finely chopped
Chorizo Oil Method
Heat oil in a skillet over low heat. Add chorizo and cook for 30 minutes to extract color and flavor of the chorizo. (The surface of the oil should have very little movement.) Strain chorizo oil, then cool. Transfer to a small squeeze bottle to drizzle over almejas al vapor.
Seafood Soup
1 Tbsp vegetable oil
1 red onion, chopped
4 large cloves garlic, crushed
5 black peppercorns
1 cup white wine
2 yellow tomatoes, quartered
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
2 1/2 cups clam juice
1 cup heavy cream
2 Tbsp sweetened condensed milk
1 Tbsp aji amarillo paste
1/2 tsp ground turmeric
2 ears corn
3 to 4 purple potatoes, cut into 1/4- × 2-inch batons
4 oz rock shrimp, peeled and deveined
1/4 cup (1/2 stick) butter
Juice of 1 lime
Kosher salt and black pepper, to taste
4 oz Spanish chorizo, cut into half-moons
Chopped cilantro or thinly-sliced basil, for garnish
Seafood Soup Method
Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes, until caramelized. Add garlic, the bouquet garni, and peppercorns. Pour in wine and cook for another 2 minutes, until nearly dry. Add tomatoes, citrus zest and juice, clam juice, and the reserved clam liquor. Simmer for 10 minutes, until reduced by a quarter. Stir in cream and simmer for another 10 minutes, until reduced by half. Add condensed milk, aji amarillo paste and tumeric. Simmer for another 10 minutes. Transfer mixture to a blender and purée. Strain through a fine-mesh strainer and reserve soup.
Preheat grill to high heat. Grill corn for 5 minutes. Transfer to a cutting board and shave kernels off the cobs. Bring a saucepan of water to a boil. Fill a bowl with ice water. Add potatoes to pan and cook for 8 minutes. Drain, then transfer potatoes to the ice bath to cool. Drain. Pour soup into a saucepan and bring back to a simmer. Add shrimp and cook for 2 minutes. Finish with butter, lime juice, and salt and pepper. Add chorizo, reserved clam meat, corn, and potatoes. Ladle soup into bowls and garnish with cilantro (or basil) and chorizo oil.