Shanghai Clam Blossoms Recipes

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

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

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.