Encocado de piangua (Colombian mangrove clam in coconut sauce)

Keep the piangua cold and prepare it for cooking Buy commercially processed piangua from a reputable, authorized seller and follow any current local harvest restrictions. Keep it refrigerated at or below 4°C until needed. If it is packed in liquid, drain it in a clean sieve and pat it lightly with paper towel. Cut large pieces into bite-size chunks of similar thickness. Season with 2 g salt and 0.5 g pepper and return it to the refrigerator while you prepare the aromatics. Keep raw piangua and its liquid away from ready-to-eat food and clean utensils.

Soften the onion and bell pepper Heat the oil in a heavy 4–6 L pot over medium-low heat. Add the onion and bell pepper with a pinch of the measured salt. Cook, stirring often, for 6–8 minutes until soft and glossy but not browned. Lower the heat if the edges begin to color; a gentle vegetable base keeps the coconut sauce mellow.

Build the aromatic coconut base Stir in the garlic and half of the achiote and cook for 30 seconds, just until fragrant. Add 500 ml coconut milk and all 300 ml water. Bring the mixture to a gentle simmer, stirring to lift the onion and pepper from the bottom. Add half of the cimarrón coriander, basil and oregano. Simmer uncovered for 8 minutes so the flavors combine without reducing the sauce too far.

Add the piangua and cook it gently Add the drained piangua pieces and stir once to coat them. Keep the pot at a low, steady simmer rather than a rolling boil. Cook for about 8–12 minutes, depending on the size of the pieces, stirring carefully once or twice. Check several of the thickest pieces with a clean instant-read thermometer; each should reach at least 63°C and remain at that temperature for 15 seconds. The meat should be opaque and tender, not tightly curled or rubbery.

Finish with coconut milk and herbs Pour in the remaining 300 ml coconut milk. Add the remaining achiote, cimarrón coriander, basil and oregano, then add the cilantro. Simmer gently for 3–4 minutes until the sauce is hot and cohesive. Taste before adding the remaining salt and pepper; piangua can be naturally briny. Do not boil hard, which can toughen the shellfish and make the coconut sauce split.

Brighten and serve Remove the pot from the heat. Add the lime juice a little at a time, tasting as you go, or pass lime wedges at the table. Serve the encocado hot in deep bowls with plain rice, patacones or ripe fried plantain on the side. Keep the accompaniments separate so they remain crisp or fluffy.

Cool and store leftovers promptly Transfer leftovers to shallow containers and refrigerate within 2 hours at or below 4°C. Use within 2 days. Reheat once to 74°C, stirring gently so the piangua stays in pieces. If the sauce thickens in the refrigerator, loosen it with a small splash of water while reheating; do not leave cooked shellfish at room temperature.