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littleneck vegetable oil shallots garlic ginger long red chilis cracked black cornstarch lime cilantro Jasmine rice
Viewed: 26 - Published at: 8 years agoIngredients
- 2 pounds littleneck or mahogany clams, scrubbed
- 3 tablespoons vegetable oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons finely slivered fresh ginger
- 3 long red chilis, cored, seeded and sliced thin
- 1 teaspoon cracked black peppercorns
- 1/2 tablespoon cornstarch dissolved in 1/3 cup dry white wine
- Juice of 1 lime
- 1 tablespoon minced fresh cilantro leaves
- 1/2 cup jasmine rice, steamed (optional)
Method
- Place clams in heavy 3-quart saucepan.
- Add 1/2 cup water, cover and steam over medium heat until clams open.
- Remove clams to covered dish, strain liquid and reserve 1/2 cup.
- Heat oil in 4-quart shallow saucepan.
- Add shallots, garlic and ginger, and saute until lightly browned.
- Stir in chilis and peppercorns, cook for about a minute, then stir in wine mixture and 1/2 cup liquid from clams.
- Simmer until thickened.
- Add lime juice.
- Remove from heat.
- Remove top shells of clams, and discard them.
- Add half-shell clams to saucepan, and simmer about 3 minutes.
- Sprinkle with cilantro, and serve as appetizer or, with steamed jasmine rice, as main dish.
