CLAMS WITH ASIAN NOODLES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
- Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
- Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
- While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
- Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 12 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1749 milligrams, Sugar 2 grams, TransFat 0 grams
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
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- Tip: prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking (oyster sayce, soy sauce, Chinese rice wine, chicken stock granules, brown sugar and 1/2 cup of water). Keep the other 1/4 cup of water mixed with cornstarch handy as well.
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