Shanghai Clam Blossoms Recipes

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Fragrant Thai-Style Clams in Coconut Broth image

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

Ingredients

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

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.

SHANGHAI CLAM BLOSSOMS

Shanghai Clam Blossoms image

Provided by Eileen Yin-Fei Lo

Categories dinner, easy, quick, main course

Time 15m

Yield 6 portions

Number Of Ingredients 15

Ingredients

8 cups cold water
24 cherrystone clams, scrubbed with stiff brush under running water
3 tablespoons vegetable oil
1 teaspoon minced ginger
1 tablespoon chopped scallions
1 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon vinegar
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons Shao-Hsing wine, or sherry
2 teaspoons sesame oil
4 teaspoons cornstarch

Steps:

In a large pot, bring water to a boil, add clams and boil until shells open. Place clams on a warm serving dish.
Put vegetable oil in a wok. Set aside the ginger and the scallions, and mix remaining ingredients together for the sauce. Heat the wok over high heat for 45 seconds. When a wisp of white smoke appears add ginger and scallions. Stir for 5 seconds, add sauce mixture and stir with spatula until sauce thickens and begins to bubble. Remove from heat, pour over clams and serve at once.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 912 milligrams, Sugar 1 gram, TransFat 0 grams

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