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Dinner Tonight: Taiwanese-Style Clams
[Photograph: Nick Kindelsperger]
To be perfectly honest, I don't have that much experience cooking with clams. They've always seemed to hover in a tricky realm of bivalves. Pricier than mussels, they're usually too much for the average weeknight meal, yet they aren't quite as much of a splurge as oysters.
The only time I remember cooking clams (in the past four years) was to make the very traditional dish linguine with clams. It turned out fine but didn't exactly leave me swooning. I hoped that this recipe from Rasa Malaysia would at least show me what I was missing.
These clams were busting with juice, and a cean mineral flavor, which was perfectly complemented by the sauce. This it's supposed to be enough for two people, I fought over every clam with my wife. I was kind and let her have her share—but I resent it.
Dinner Tonight: Taiwanese-Style Clams
About This Recipe
| Yield: | 1 to 2 |
Ingredients
- 1 1/2 pounds clams, rinsed and scrubbed well
- 2 garlic cloves, chopped
- 1 inch ginger, peeled, and thinly sliced
- 1 1/2 jalapenos, stemmed, seeded, and chopped
- 2 stalks scallion, chopped into 2-inch lengths
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon rice wine
- 1/4 teaspoon sesame oil
- 2 tablespoons canola oil
Procedures
-
1
Combine the soy sauce, oyster sauce, sugar, rice wine, and sesame oil and set aside.
-
2
Place a work or large saute pan over high heat. Pour in the cooking oil and when hot, add the garlic and ginger. Stir fry for a few seconds until aromatic. Add the chiles and cook for 10 seconds or so.
-
3
Add the clams in, stir well, and then cover. Cook until some of the clams are starting to open up, about 2 to 4 minutes. Then pour in the soy sauce mixture. Recover and cook until all the clams have opened. Sprinkle in the scallion, turn off the heat, and serve.
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