The beautiful and exotic island of Margarita, also known as the Pearl of the Caribbean, has surprised us throughout time with its wide and rich gastronomic offer, full of ingredients that are mostly extracted from the sea. The “guacucos” are clams, characterized for having their meat in between two shells. It is said that they power men’s vitality and it constitutes one of the most prestigious delights.

One of its most popular uses is as filling of empanadas which, in this case, are proposed in a small format to offer as appetizer in our gatherings.

Ingredients

For the dough
	2 kg. Corn Flour
	10 gr. Wheat Flour (suggested)
	5 gr. Salt
	2 gr. Sugar
	2 lt. Water
For the filling
	2 kg. Guacuco (Clams)
	150 gr. Onion in brunoise
	100 gr. Carrot in brunoise
	80 gr. Sweet Pepper in brunoise
	12 gr. Salt
	45 ml. Vegetable Oil
For fry
	2 lt. Vegetable Oil

Utensils

Bowl

Containers

Cutting Board

Knife

Plastic bag

Skillet

Spoon

Skimmer

Paper towels

Preparation

For the dough

1. In a bowl add half the water, add salt and sugar, once dissolved add the corn flour and knead until a stiff dough, let stand.

2. Cover the surface of the dough with a thin layer of flour. Knead and incorporate the remaining water until smooth and pliable texture. Reserve.

For the filling

1. Wash with water to remove sand and solid waste.

2. In a table, cut the onion, carrot and sweet pepper.

3. In a skillet with oil over high heat add the vegetables and stir-fry, add salt and the clams mixing until incorporated.

4. Lower heat to medium and cover for 5 min. Uncover and let reduce the liquid by half. Reserve.

For fry

1. To assemble the empanadas, divide the dough into 35 grams balls and spread on a plastic bag to form a circle of half a centimeter thick.

2. On top of the dough add 5 grams of stew and close in a half moon.

3. In a pot, heat 2 liters of oil, introducing the empanadas, turning on both sides until golden brown, remove them with a slotted spoon and place on a tray with absorbent paper.