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. Add the garlic, scallions and ginger and stir-fry for 30 seconds. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. 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. Ginger and Scallion Sauce. by: Bill Course: Fish and Seafood Remove the clams from the water and discard the water. Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. 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. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. This should be called the Asian Pesto Sauce for it's versatility and taste. Keep refrigerated until needed. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth. Divide the clams among the soup bowls, leaving the broth in the wok. 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. In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. (This can be done 4 to 5 days in advance.) Step 3: Add the scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. Turn off heat and remove dish from steamer. Turn off heat, strain through a fine strainer into a bowl and cool to room temperature. 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). Step 4: Add the clams and remaining soy sauce … Bring to a boil. Give it a quick stir and mix in the rice wine. Season the clams lightly with sea salt, if desired and top with some chopped scallions. Place 1 foil sheet on work surface. Keep refrigerated until needed. Cut 4 sheets of foil, each about 18 inches long. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. 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. Garnish with coriander and serve immediately. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Add the beans and red-pepper flakes and cook for 30 seconds. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Sauté for a minute or two until the scallions have softened. Pour into a glass jar, cover and refrigerate until needed. Mash the mixture with a potato masher. Ladle the broth over the clams and garnish with scallions and lemon zest. Place clams in a steamproof dish. Reduce heat to medium and cook, covered, until most of the clams … 2 Scallions, chopped Method In a large wok over high heat, add peanut oil and ginger. Place 2 large baking sheets in oven to heat. Serve immediately. Combine sauce ingredients in a bowl. Clams are the fruit of the sea that represent prosperity and are, to be sure, permissible to be eaten by observant Buddhists, including nuns. Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Set a wok over high heat and pour in the oil. All rights reserved. (This can be done 4 to 5 days in advance.) Set aside. Add 1 1/2 cups peanut oil and scallions. My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons. Close the lid and cook until all the clams’ shells are open. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Recipe by Rinshinomori. 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. Stir briefly until fragrant and toss in the chili and clams. Preparation. Preheat oven to 400°F. Stir and mix well, making certain scallions are immersed in oil. Lower the heat, and simmer the oil and scallions for 20 minutes, stirring occasionally, until scallions brown. Powered by the Parse.ly Publisher Platform (P3). Editor's note: This recipe is reprinted from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo. I love this Chinese sauce - all different variations. 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. © 2020 Discovery or its subsidiaries and affiliates. 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. Mash the mixture with a potato masher. Do not oversteam, or clams will become tough. Heat wok over high heat for 30 seconds. This recipe makes 1 1/4 cups, but the oil keeps for three months refrigerated. Remove from the heat and stir in the fish sauce. Stir sauce, pour over clams. Be the first to rate and review this recipe. In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Strain the stock through a fine strainer into a glass jar, cover and,! The scallions have softened to remove the seeds ( they can be done 4 6. Purge the clams ’ shells are open Family Recipes and Life Lessons 30,... 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2020 clams with ginger and scallions