ULTRA HEALTHY STEAMED CLAMS
ULTRA HEALTHY STEAMED CLAMS
(STEAMED JAPANESE LITTLENECK CLAMS-SOUP ON THE SIDE)
Behold a different way of preparing this nutritious seafood.
Instead of the usual sautéing into onion & ginger ending in
seasoned broth, a healthier cooking method is hereby issued.
(STEAMED JAPANESE LITTLENECK CLAMS-SOUP ON THE SIDE)
Behold a different way of preparing this nutritious seafood.
Instead of the usual sautéing into onion & ginger ending in
seasoned broth, a healthier cooking method is hereby issued.
Prep time: 30 mins.
Cook time: 15 mins.
Total time: 45 minutes
Serves: 4
Cooking media: steamer
Special instructions/notes: Great cooking prep for any bi-valves. For oysters, 3 to 5-minute steaming is enough.
Cook time: 15 mins.
Total time: 45 minutes
Serves: 4
Cooking media: steamer
Special instructions/notes: Great cooking prep for any bi-valves. For oysters, 3 to 5-minute steaming is enough.
INGREDIENTS:
1 kilo cleaned medium-sized clams. Soak in tap water inside ref for 1 hour to breath and spit out sea grimes and sand.
Any clam that has open valves during soaking process MUST be discarded.
SAUTEING & STEAMING MIX:
20 ml. palm or soya oil
5 cloves crushed garlic-chopped finely
1 medium sliced red or white onion
30 ml. ginger juice
2 grams salt
2 grams white pepper powder
1 small bunch “malunggay leaves” (moringa oleifera leaves)
400 ml. tap water
PROCEDURES:
1. Heat oil using the steamer cooking vat (the bottom part).
2. Brown garlic and sliced onion. Add in ginger juice, salt and pepper. Toss and tumble.
3. Pour in water and bring to boil. Once boiling starts, add in “malunggay leaves”, arrange clams unto top slotted pan
and steam for 10 minutes or once valves open-up continue steaming for another 30 seconds. DONE.
4. Arrange, pour in little broth unto open valves, garnish and serve.
Steamer broth MUST be in separate soup bowl by the side.
5. Be proud of your innovation which goes well as “pica-pica” (finger food) with white wine.
1 kilo cleaned medium-sized clams. Soak in tap water inside ref for 1 hour to breath and spit out sea grimes and sand.
Any clam that has open valves during soaking process MUST be discarded.
SAUTEING & STEAMING MIX:
20 ml. palm or soya oil
5 cloves crushed garlic-chopped finely
1 medium sliced red or white onion
30 ml. ginger juice
2 grams salt
2 grams white pepper powder
1 small bunch “malunggay leaves” (moringa oleifera leaves)
400 ml. tap water
PROCEDURES:
1. Heat oil using the steamer cooking vat (the bottom part).
2. Brown garlic and sliced onion. Add in ginger juice, salt and pepper. Toss and tumble.
3. Pour in water and bring to boil. Once boiling starts, add in “malunggay leaves”, arrange clams unto top slotted pan
and steam for 10 minutes or once valves open-up continue steaming for another 30 seconds. DONE.
4. Arrange, pour in little broth unto open valves, garnish and serve.
Steamer broth MUST be in separate soup bowl by the side.
5. Be proud of your innovation which goes well as “pica-pica” (finger food) with white wine.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Wow! I will have my wife cook this for me.
Thank you Kenjie. Fill me in with developments. You’ve got nice blog.