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Category Archives: Shellfish Recipes

Sake-Steamed Clams (Asari no sakamushi)

Clams are arguably some of the most naturally sweet seafood out there. Some may think that it is a lot of work to prepare a dish from live clams, but as shown here, it is actually not that difficult. Here, we show a popular Japanese way to cook them. Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the bowl!

Ingredients:

  • 1 lb clams
  • 2 green onions/scallions, chopped
  • 4 cloves garlic, chopped
  • 2 inches long Kombu, optional
  • 1/2 cup sake
  • 1/2 cup water
  • Dash of soy sauce
  • 1 tablespoon Mirin, optional

Directions:

  1. Put the clams in a bowl in cold water with salt, and put the bowl in the fridge for 2-3 hours. This supposedly causes the clams to spit out any sand particles. Before cooking, scrub the shells thoroughly with a stiff brush and with plenty of water.
  2. Soak the kombu in a small pot with 1/2 cup water for about half an hour. Add in the 1/2 cup of sake and turn on to high heat
  3. Once everything comes to a boil, remove kombu and add garlic
  4. When the water boils again, add clams and cook over high heat. Add scallions, soy sauce and Mirin. Give the pot a whirl at regular intervals as the re-shuffling gives more space for the clams to open when they are cooked. It probably takes no longer than a few minutes for all the clams to be cooked. When all the clams have opened (or you’re sure that all the good ones should have opened), remove from heat, and throw away any clams that didn’t open (they have probably gone bad).

More clam recipes:

豉椒炒蜆 Clams in Black bean Sauce

Spaghetti with White Clam Sauce

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青椒山藥炒螺片 Conch with Pepper and Yamaimo Stir-fry

Question: what is usually the actual ingredient for fake abalone?

Answer: Conch

It is no coincidence that conch is often used for this purpose, as it has a somewhat similar texture and flavor, at a small fraction of the price.

Conch is an interesting ingredient to work with and can be eaten raw or cooked in many different ways, including fried, included in a salad, made into a soup, or even . In Chinese cuisine, it is often stir fried.

 

Ingredients:

  • 2 fresh conchs, cleaned and sliced
  • 1 bell pepper
  • 2 slices ginger
  • 3 garlic, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1/2 tablespoon sugar
  • 1 teaspoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • White pepper, to your taste
Directions:
  1. In a pot of hot boiling water, add yamaimo and cook for 5 minutes.
  2. In a skillet/pan, heat oil over high heat.  Add ginger and stir fry until fragrant.  Add pepper, stirring and cook for 2 minutes.  Add Yamaimo then
  3. Add the sliced conch and cooking wine, stirring for 1 minute then add sesame oil and dash of white pepper.  Mix well to serve.
 

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豉椒炒蜆 Clams in Black bean Sauce

These mouthwatering clams in black bean sauce is one of the most popular dish every time we go to a Chinese restaurant for family gathering. The crushed fermented black beans along with the minced garlic and chili bring out both flavor and fragrance. This dish is sure to be a hit for any seafood lover!

Live clams should be used for this dish. There really isn’t any viable substitute for this, as clams lose flavor very quickly if they are not extremely fresh. Live clams are usually available in larger Asian grocery stores that feature a seafood section. Preferably, you have access to a store that simply has the clams put in a pile and you are allowed to pick them out individually. You can tell if the clam is alive by checking for the following:

  • Shells should be complete without any broken pieces
  • If the shells were slightly open, they should close when lightly tapped. The clam is dead If the shells re-open after you force them to a close
  • If the shells were already closed, it is very hard to tell. If a bowl of water is available, try checking to see if it floats. A floating clam is a dead clam. If no water is available, try picking heavier clams (but this is not always reliable)
  • You can usually tell whether the entire batch is fresh or not after a while. For example, if I end up picking 2 or 3 out of 10 examined clams. This is when I know the entire batch is probably not that great and would try to buy the clams at another store

Once you get home, put the clams in a bowl in cold salt water, and put the bowl in the fridge for 2-3 hours. This supposedly causes the clams to spit out any sand particles. Before cooking, scrub the shells thoroughly with a stiff brush and with plenty of water. Clams live in muddy/sandy areas and you do not want any of that to end up on your dish!

Ingredients:

  • 1 lb manila clams
  • 1.5 tablespoon crushed fermented black beans
  • 2 red bird eye chili
  • 1/8 green pepper,  julienned
  • 2 shallots, finely chopped
  • 2 garlic, finely chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons corn starch
  • 2 teaspoons sugar
  • 4 tablespoons water
  • 2 tablespoons cilantro, finely chopped

Directions:

  1. Wash and clean clams using directions above
  2. In a small bowl, combine soy sauce, corn starch, sugar and water.  Set aside.
  3. In the large skillet, heat oil under medium-high heat.  Add shallots, garlic, and fermented black beans; cook until fragrant.
  4. Add clams, stir-fry for 1-2 minutes, add chili and green pepper, then cover and lower the heat.  When the clams open, stir in the corn starch mixture.  Cook until sauce is slightly thickened.  Discard any clam that remains closed at this point as this is an indication that it is not fresh. Sprinkle cilantro on top and serve.
 

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