Keep refrigerated until needed. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Ginger and Scallion Sauce. In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Cut 4 sheets of foil, each about 18 inches long. Editor's note: This recipe is reprinted from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo. by: Bill Course: Fish and Seafood Place 1 foil sheet on work surface. Place clams in a steamproof dish. Garnish with coriander and serve immediately. Powered by the Parse.ly Publisher Platform (P3). Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Set aside. 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. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Stir sauce, pour over clams. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. Pour into a glass jar, cover and refrigerate until needed. Divide the clams among the soup bowls, leaving the broth in the wok. From My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons by Eileen Yin-Fei Lo, (C) © 2006 By arrangement with Home Books, a member of Penguin Group (USA). Turn off heat and remove dish from steamer. Be the first to rate and review this recipe. Mash the mixture with a potato masher. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Preheat oven to 400°F. Ladle the broth over the clams and garnish with scallions and lemon zest. 4 cups whole plum tomatoes (fresh or canned), crushed, 2 tablespoons ginger juice (from grated and squeezed fresh ginger), 3 tablespoons thick sweet soy sauce (called kecap manis), 8 Thai basil leaves, stacked, rolled and thinly sliced (called chiffonade), Sign up for the Recipe of the Day Newsletter Privacy Policy, Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles, Steamed Littleneck Clams with Sweet Corn and Basil, Wolf fish and Littleneck Clams in Almond-Tomato Sauce. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls. Mash the mixture with a potato masher. Place 2 large baking sheets in oven to heat. (This can be done 4 to 5 days in advance.) Preparation. Step 4: Add the clams and remaining soy sauce … In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Give it a quick stir and mix in the rice wine. 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. 2 Scallions, chopped Method In a large wok over high heat, add peanut oil and ginger. Add 1 1/2 cups peanut oil and scallions. Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. 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. Stir and mix well, making certain scallions are immersed in oil. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth. Keep refrigerated until needed. Add the garlic, scallions and ginger and stir-fry for 30 seconds. Season the clams lightly with sea salt, if desired and top with some chopped scallions. This should be called the Asian Pesto Sauce for it's versatility and taste. © 2020 Discovery or its subsidiaries and affiliates. Stir briefly until fragrant and toss in the chili and clams. My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons. Heat wok over high heat for 30 seconds. Reduce heat to medium and cook, covered, until most of the clams … Set a wok over high heat and pour in the oil. Sauté for a minute or two until the scallions have softened. Clams are the fruit of the sea that represent prosperity and are, to be sure, permissible to be eaten by observant Buddhists, including nuns. Bring to a boil. Add the beans and red-pepper flakes and cook for 30 seconds. Lower the heat, and simmer the oil and scallions for 20 minutes, stirring occasionally, until scallions brown. I love this Chinese sauce - all different variations. Serve immediately. Remove the clams from the water and discard the water. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. 1 1/2 tablespoons Shao-Hsing wine, or sherry, 1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar, 1 tablespoon scallion oil (see Note, below), 12 clams, medium, opened on the half-shell by a fishmonger. Remove from the heat and stir in the fish sauce. Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Chinese Stir-fried fresh clams in black bean sauce with garlic, ginger, scallion and cilantro is a classic fermented black bean dish that is perfect for the summer. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. Recipe by Rinshinomori. Close the lid and cook until all the clams’ shells are open. All rights reserved. Turn off heat, strain through a fine strainer into a bowl and cool to room temperature. Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Combine sauce ingredients in a bowl. This recipe makes 1 1/4 cups, but the oil keeps for three months refrigerated. Step 3: Add the scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. (This can be done 4 to 5 days in advance.) The water and discard the water and discard the water and bring to a boil sauce mixture scallions are in! Boil and cook until they open and release their juice into the broth the. 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