Monday, September 5, 2016

Sauteed Savory Clams in Shiso and Chives (serves 2)

sauteed savory clams in shiso and chives
I have never eaten savory clams in the past but on my recent trip to Seattle, Washington I purchased some to try. These clams are tasty and are almost sand-free. They taste similar to Manila clams but are much more economical.
The interior of the clam shells is a pretty lavender hue. Cooking the clams whole will release their salty juices. Omit the chicken powder if you find the dish has enough salt for your taste. Enjoy this as is, with toasted baguette, rice, noodles or whatever you prefer.

fresh savory clams
Sauteed Savory Clams in Shiso and Chives (serves 2)


2 Tbsp canola oil
About 1 tsp grated ginger
2 large garlic cloves, grated (about 1 Tbsp grated)
75 live savory clams (about 2.5 lbs)
1 Tbsp mirin
1/2 Tbsp sesame oil
1/2 tsp Broth Base & Seasoning (chicken broth powder)
1/2 tsp chili powder
About 1 tsp turbinado sugar                                                                          
About 1 cup sliced shiso leaves (both green and purple if available)
1/3 cup chopped Chinese chives
2 small bunch scallions, green part only, cut into 1-inch lengths


In a large pan heat oil over medium-high heat. Add ginger and garlic, saute for about 30-45 seconds. Avoid burning the garlic. Add clams, mirin, sesame oil, chicken powder, chili powder and sugar. Turn the heat up if needed. Saute about 7-8 minutes or until the clams open up. Once the clams open up add shiso, chives and scallions, saute about another minute and remove from heat.

clownfish (Seattle Aquarium, 2016)

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