Best Clams Steamed With Ginger And Scallions Recipes

Clams Steamed in Beer with Chile and Cilantro image

Provided by Anne Burrell

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Neutrally flavored oil such as peanut or canola
4 cloves garlic, smashed and finely chopped
4 scallions, thinly sliced
1 (1-inch) piece ginger, peeled and finely chopped
2 bird's eye chiles, coarsely chopped
2 dozen littleneck clams, scrubbed
1/4 cup rice wine vinegar
1 bottle Asian beer
2 kaffir lime leaves
1/2 bunch cilantro, leaves coarsely chopped

Steps:

Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic.
Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened.
Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro.
WOWEEE!!!

Steamed Fish With Ginger and Scallions image

Provided by Hsiao-Ching Chou

Yield Makes 4 servings

Number Of Ingredients 8

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

Steps:

Set up your steamer over high heat.
Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

3 ounces tamarind paste (in brick form)
1 tablespoon palm sugar
1 stalk lemongrass, smashed
3 cloves garlic, mashed and minced
16 littleneck clams
1/2 cup cornmeal
4 cups whole plum tomatoes (fresh or canned), crushed
4 ounces cellophane noodles
2 tablespoons ginger juice (from grated and squeezed fresh ginger)
3 tablespoons thick sweet soy sauce (called kecap manis)
1 bird's eye chile, minced
8 Thai basil leaves, stacked, rolled and thinly sliced (called chiffonade)
3 tablespoons Thai fish sauce
1 scallion, thinly sliced
1 medium lemon, zested

Steps:

In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.
Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.
Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside.
Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls.
In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok.
Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.