RAZOR CLAMS WITH KIELBASA

Razor Clams with Kielbasa image

It's not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own.

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons neutral oil, like grapeseed or corn
1 large onion, sliced
Salt and pepper
24 razor clams, cleaned, or littleneck or Manila clams, scrubbed
1/4 pound kielbasa or other garlicky sausage, sliced
1/2 cup sake or not-too-dry white wine
2 tablespoons finely chopped scallions
1 tablespoon minced ginger
1/4 cup soy sauce
1 tablespoon sherry vinegar
Chopped fresh jalapeños or other fresh chilies for garnish

Steps:

Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 1613 milligrams, Sugar 3 grams, TransFat 0 grams