Clams Steamed with Ginger and Scallions

Name: Clams Steamed with Ginger and Scallions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp scallion oil (see Note, below); 12 mediums 12 clams, medium, opened on the half-shell by a fishmonger; 6 sprigs coriander; 2 teaspoons minced ginger; 1 Tbsp light soy sauce; 3 Tbsps scallions, finely sliced; 2 teaspoons sugar; 3 Tbsps vegetable stock; 2 liters boiling water; 2 teaspoons Chinese white rice vinegar or distilled white vinegar; 1 pinch Pinch white pepper; 2 Tbsps Shao-Hsing wine, or sherry

If 13 cents per serving falls in your budget, Clams Steamed with Ginger and Scallions might be an amazing gluten free, dairy free, and pescatarian recipe to try. One serving contains 9 calories, 1g of protein, and 0g of fat. This recipe serves 12. If you have clams, pepper, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine sauce ingredients in a bowl.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Place clams in a steamproof dish. Stir sauce, pour over clams.

Ingredients you will need

Clams

Sauce

Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer.

Ingredients you will need

Clams

Water

Equipment you will use

Wok

Garnish with coriander and serve immediately.

Ingredients you will need

Coriander

To make scallion oil: Trim, clean, and dry 3 to 4 bunches of scallions (1 pound), then cut each scallion into 2-inch pieces and lightly smash the white portions.

Ingredients you will need

Green Onions

Cooking Oil

Heat wok over high heat for 30 seconds.

Equipment you will use

Wok

Add 1 1/2 cups peanut oil and scallions. Stir and mix well, making certain scallions are immersed in oil. Bring to a boil. Lower the heat, and simmer the oil and scallions for 20 minutes, stirring occasionally, until scallions brown. Turn off heat, strain through a fine strainer into a bowl and cool to room temperature.

Ingredients you will need

Peanut Oil

Green Onions

Cooking Oil

Equipment you will use

Sieve

Bowl

Pour into a glass jar, cover and refrigerate until needed. This recipe makes 1 1/4 cups, but the oil keeps for three months refrigerated.

Ingredients you will need

Cooking Oil

Equipment

Bowl

Wok

Sieve

Ingredients

Servings:

1Tbsp

scallion oil (see Note, below)12mediums

12 clams, medium, opened on the half-shell by a fishmonger 6sprigs

coriander 2teaspoons

minced ginger 1Tbsp

light soy sauce 3Tbsps

scallions, finely sliced 2teaspoons

sugar 3Tbsps

vegetable stock 2liters

boiling water 2teaspoons

Chinese white rice vinegar or distilled white vinegar 1pinch

Pinch white pepper 2Tbsps

Shao-Hsing wine, or sherry

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.