Almejas chocolatas

Step 1: Check the clams one by one. Discard any with cracked or broken shells, and any that are open and don't close when you tap them firmly on the counter.

Step 2: Dissolve 2 tbsp salt in 8 ¼ cups cold water, add 12 large hard-shell clams and leave them in the fridge for 30 minutes to spit out any sand. Lift them out, scrub the shells under cold running water and drain.

Step 3: Put the clams in a large pan with 100 ml of water, cover and steam over a high heat until the shells open.

Step 4: Discard any clams that stay shut after cooking. Don't try to force them open: that is the one rule never to break with shellfish.

Step 5: When cool enough to handle, twist off the empty half of each shell, loosen the meat and chop it roughly. Return it to the half shells and set them on a baking tray, propped up with crumpled foil.

Step 6: Heat the grill to high. Mash 2 ⅛ oz butter with 2 garlic and 1 serrano chilli and put a little on each clam, then cover with 4 oz Chihuahua or mozzarella cheese.

Step 7: Grill for 4–6 minutes, until the cheese is melted, bubbling and golden in spots.

Step 8: Serve straight away with 2 limes and coriander scattered over.