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Asian garlic-ginger clam recipe

November 13, 2011

I’ve been doing an awful lot of chocolate posts lately, so I figured I would break the trend with a recipe. I made this a while ago, but I finally am able to post it properly with pictures.

I liked this recipe because it was speedy, did not need too much prep work, and satisfied my craving for warm seafood on a cold day. The Asian aspect didn’t hurt, either.

First I chopped up my garlic, onion, and ginger. I like to cut up my garlic a little bit ahead of cooking time in order to maximize the health benefits and increase its flavor.

Then I took out my frozen clams. These frequently go on sale at my local Asian grocery store for $1.99 for 16oz. I love clams because they’re crazily high in iron, omega-3’s, and seafood flavor. Whenever I make seafood soup, I always include clams or mussels because of the fresh seafood taste.

Cooking these after prep work is extremely easy. It smells delicious, and does not take long to cook.

I served my clams atop riced cauliflower because it was leftover from the previous cauliflower fried rice, but it can be served atop any other starch/starch substitute, as the ginger-garlic sauce is pretty strong and can give good flavor to relatively neutral-tasting vegetables/starches.

1/2 onion, or 2 full stalks green onion
3 cloves garlic
3 T, or 3 1/4″ slices ginger
1 lb frozen or fresh clams
1 T cooking fat
1/2 cup water
salt and pepper to taste

(1) Chop onion, garlic, and ginger. Set aside.
(2) Heat cooking fat on a pan on high until hot. Add garlic, ginger, and onions (if using green onions, do not add). Stir until fragrant.
(3) Add clams to pan and stir to incorporate. Add 1/2 cup water and cover, turning down heat to medium when water boils. Continue to cook until clams open.
(4) Add green onions if using, and salt and pepper to taste. Stir to incorporate and let rest for several minutes, covered. Serve warm.

Dai Dai

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