StewsMedium

Devilishly Spicy Clams

Name: Devilishly Spicy Clams
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 1000 g Fresh well-washed clams; 0.5 White onion; 2 Chipotle chillies in adobo; 8 Dried arbol chillies; 4 cloves Garlic cloves; 3 Roasted tomatoes; 2 Limes for serving; 1 tsp Salt to taste

4.0(1 rating)

35 min (20 prep + 15 cook) Medium 4 servings Baja California

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Clams in a fiery arbol chilli and chipotle sauce.

About this recipe

Fresh clams bathed in a fiery sauce of arbol chilli and chipotle, with garlic and onion. An intense and addictive dish from Baja California.

History & Origin

Devilishly spicy clams are an emblematic dish of Baja Californian gastronomy, born on the coasts of Ensenada and San Quintin, where the abundance of chocolate clams, pismo clams and other local varieties gave rise to a rich seafood tradition. The term 'a la diabla' indicates an extremely spicy preparation, typical of north-western Mexican cuisine, combining dried chillies such as arbol and chipotle to create a sauce of intense red colour and explosive flavour. This culinary tradition developed at the seafood stalls of Ensenada's black market during the 1960s. The influence of Sinaloan cuisine, with its love of spicy seafood, was decisive in creating this dish. These clams differ from their prawn counterpart by requiring less cooking, as clams open quickly with heat and only need a few minutes in the sauce to absorb flavour.

Estimated cost

£18.00

Total cost

£4.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

195

Calories

22g

Protein

10g

Carbohydrates

Fat

1.5g

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the arbol chillies on a dry comal for 1 minute. Soak in hot water for 15 minutes. Blend with the chipotle in adobo, roasted tomatoes, garlic and onion until smooth.
💡 Do not burn the arbol chillies or the sauce will be bitter.
2
Heat the oil in a large casserole. Strain the sauce and pour in. Cook for 10 minutes, stirring, until it darkens and thickens. Season with salt.
3
Turn the heat to high, add the clams and cover. Cook for 5-7 minutes until all clams open.
💡 Discard any clams that do not open.
4
Serve the clams in their sauce with limes, tostadas and avocado.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.