FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
STIR-FRIED CLAMS IN BLACK BEAN SAUCE
Chinese Stir-fried fresh clams in black bean sauce with garlic, ginger, scallion and cilantro is a classic fermented black bean dish that is perfect for the summer.
Provided by Bill
Categories Fish and Seafood
Time 25m
Number Of Ingredients 15
Steps:
- Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
- Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
- Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn't open. Now taste the sauce. If it's not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
- Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
- Serve immediately.
Nutrition Facts : Calories 280 kcal, Carbohydrate 19 g, Protein 11 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 856 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPICY ASIAN-STYLE NOODLES WITH CLAMS
Provided by Sharon Buck
Categories Pasta Shellfish Sauté Dinner Seafood Clam Noodle Bon Appétit Florida Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
- Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.
UDON NOODLES WITH JAPANESE CLAM SAUCE
Steps:
- Prepare udon noodles according to package directions, drain.
- In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
- In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
- Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.
CLAMS WITH ASIAN NOODLES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
- Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
- Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
- While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
- Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 12 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1749 milligrams, Sugar 2 grams, TransFat 0 grams
ASIAN GARLIC NOODLES
This quick and easy Asian garlic noodles recipe takes just 20 minutes to make. The combo of soy sauce, oyster sauce, butter, and parmesan is an umami blast!
Provided by Sarah
Categories Noodles
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)
- Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.
- After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up. Serve!
Nutrition Facts : Calories 468 kcal, Carbohydrate 68 g, Protein 14 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 34 mg, Sodium 510 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
RAZOR CLAM IN SHA CHA SAUCE
Razor Clam in Sha Cha Sauce is one of my favorite dishes. Sha Cha is a type of sauce which is actually from my hometown. I was so glad to find it in the US, it makes this dish so tasty. I almost felt like I was home. In the store, Sha Cha Sauce is actually spelled 'Sa Cha'. If you cannot find razor clams with shell on, you may substitute razor clams with Manila clams. It will be also delicious.
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 6.1 g, Cholesterol 17.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 2.2 g, Sodium 274.3 mg, Sugar 1.2 g
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