Tomato Ginger Gelée Clam Shooters Recipes

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CLAMS STEAMED WITH GINGER AND SCALLIONS



Clams Steamed with Ginger and Scallions image

Provided by Eileen Yin-Fei Lo

Categories     Wok     Ginger     Shellfish     Lunar New Year     Seafood     Clam

Yield Makes 12 clams

Number Of Ingredients 13

Sauce
2 teaspoons minced ginger
3 tablespoons scallions, finely sliced
1 tablespoon light soy sauce
1 1/2 tablespoons Shao-Hsing wine, or sherry
1 1/2 teaspoons sugar
1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar
1 tablespoon scallion oil (see Note, below)
3 tablespoons vegetable stock
Pinch white pepper
12 clams, medium, opened on the half-shell by a fishmonger
8 cups boiling water
6 sprigs coriander

Steps:

  • Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

TOMATO GINGER GELéE CLAM SHOOTERS



Tomato Ginger Gelée Clam Shooters image

We decided to serve these shooters in small glasses, so in order for the gelée to slide out easily we made sure the tomato ginger water is thickened but not set. We call for 60 glasses in this recipe, but for simplicity the clams can be served in their shells: Double the amount of gelatin, keeping all other measurements the same, and chill the mixture with cilantro and clams in well-scrubbed shells instead. Whichever presentation you choose, it's very important to cook the ginger thoroughly and to clean the food processor because otherwise the enzymes from the raw ginger will inhibit the action of the gelatin.

Yield Makes 60 hors d'oeuvres

Number Of Ingredients 10

4 pounds ripe tomatoes, quartered
1/2 cup finely grated peeled fresh ginger (5 ounces)
2 fresh serrano chiles, finely chopped (including seeds)
1 tablespoon salt
1 tablespoon sugar
1 cup water
60 small hard-shelled clams such as littlenecks (less than 2 inches in diameter; 7 pounds), scrubbed well
2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
3/4 cup loosely packed fresh cilantro leaves
4 (20-inch) squares of cheesecloth; kitchen string; 60 (1- to 1 1/2-ounce) tiny stemmed glasses or shot glasses

Steps:

  • Purée one fourth of tomatoes with ginger in a food processor until smooth, about 2 minutes. Transfer to a small heavy saucepan and simmer, covered, stirring occasionally, 5 minutes.
  • Clean processor thoroughly, then purée remaining tomatoes in batches with chiles, salt, and sugar until smooth, 2 to 3 minutes. Transfer to a bowl and stir in cooked tomato ginger purée.
  • Line a large sieve with stacked cheesecloth squares and set over a deep nonreactive pot or a large clean bucket. Carefully pour purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and tie sides together securely with string as close to purée as possible but without squeezing purée. Tie sack to a wooden spoon longer than diameter of pot and remove sieve. Set spoon across top of pot, suspending sack inside pot and leaving a couple of inches underneath sack so that it will not sit in any tomato water that accumulates. (Alternatively, transfer tomato water to another container as it accumulates.) Let sack hang 4 hours at room temperature.
  • Bring 1 cup water to a boil in a 7- to 8-quart heavy pot. Add clams and cook, covered, over moderately high heat, until clams are opened wide, stirring and checking frequently after 6 minutes and transferring clams as opened to a bowl. (Discard any clams that have not opened after 10 minutes.) When cool enough to handle, shuck clams.
  • Discard cheesecloth sack and its contents without squeezing. Pour tomato water through large sieve lined with a dampened paper towel into a bowl. Measure out 4 cups tomato water and reserve remainder for another use.
  • Transfer 1/2 cup tomato water to a small saucepan, then sprinkle with gelatin and let soften 1 minute. Heat over low heat, stirring, just until gelatin is dissolved, then stir into remaining 31/2 cups tomato water.
  • Arrange glasses on trays and put 1 or 2 cilantro leaves in each, then a clam, and then 1 or 2 more cilantro leaves. Add about 1 tablespoon tomato water to each glass (stir water each time so gelatin remains well distributed) and chill, loosely covered with plastic wrap, at least 3 hours. (Gelatin will be thickened but not set; it needs to slide easily out of glass.)

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