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.
- Yield:1 to 2
- 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
Combine the soy sauce, oyster sauce, sugar, rice wine, and sesame oil and set aside.
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.
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.