Thursday, March 21, 2013

Thursday’s Side Dish: Clam Kelaguen

Lemon seasoned seafood

The Mixed Stew crew has already featured chicken and shrimp kelaguen.  Now, we offer up clam kelaguen.  This dish can be made using fresh clams or canned clams in a pinch.  Here’s the recipe:

What you will need:

1 medium-sized glass bowl

1 metal spoon

1- 1 ½ lbs fresh clams, shelled and cleaned


2 (10 oz) cans baby clams in water, drained

1/3 cup green onion, chopped

2 -3 hot chili pepper, minced

Juice of 2 – 3 freshly squeezed lemons

Salt and pepper to taste

Preparation and Directions:

Combine all ingredients in glass bowl.  Mix well.  Chill in fridge for 3 hour or overnight.  Serve cold.

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