Ingredients
- 24 Littleneck clams
- 3 c Shucked cherrystone clams; with their liquor
- 4 c Clam juice or water; as needed
- 3/4 c Quinoa
- 3 tb Olive oil
- 1 Onion; finely chopped
- 4 Cloves garlic; finely chopped
- 2 Jalapeno chiles; seeded and finely chopped
- 1 Bay leaf
- 1 tb Ground cumin
- 1/4 ts Freshly ground black pepper
- 1 tb Tomato paste
- 8 sm Red rose potatoes; quartered
- I cup white wine
- 2 Cloves garlic; slivered
- 1 ts Salt
- 1/2 ts Red pepper flakes
- 1 Red bell pepper; stemmed, seeded, and cut into fine julienne
- 1/2 bn Cilantro; leaves only, finely chopped
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