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Garlic & Chili Clams

Sunday, 27 March 2011

I've been cooking a lot of Sake-Steamed Clams (Asari no Sakamushi) ever since I discovered the dish sometime last year. It's so simple, yet packed full of flavours, not to mention boozilicious. The wild boar got kind of sick of it so I had to find another way to cook them. Now, this is my new favourite way of cooking clams.

Boozy, spicy, garlicky, what's not to like right?

Garlic & Chili Clams 2

This recipe works well with prawns too!

Garlic & Chili Clams

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins (plus at least 1 hr for cleaning/ soaking clams.)
Cook time: 10 mins
Yield: serves 2

  • 500 g clams
  • 1/2 tbs sesame oil
  • 1/2 bulb garlic - peeled and pressed or finely minced
  • 1 red chili - de-seeded or not your choice, thinly sliced
  • A few splashes of Shaoxing wine
  • A pinch of salt
  • 2-3 tbs mirin
  • Clean the clams and soak in brine (1 tsp salt in 2 1/2 cups water) for at least 1 hr. Rinse.
  • Heat up sesame oil in a pot.
  • Add garlic and red chili. Fry until fragrant.
  • Mix in clams.
  • Pour in a few splashes of shaoxing wine.
  • Cover and bring the liquid to boil at high heat.
  • As soon as the clam shells are open, remove from heat and season to taste with salt and mirin.
  • Remember to discard any clams that do not open as they may be contaminated.

Garlic & Chili Clams

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