Best Steamed Cockles In Ginger Cilantro Broth Recipes

Steamed Clams With Cilantro Butter image

Provided by Oolala

Categories Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups vegetable broth
1/2 cup butter, can use margarine
1/4 cup green onion, sliced
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 dozen littleneck clams, scrubbed

Steps:

Place broth and butter in a large Dutch oven over medium heat.
When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

Nutrition Facts : Calories 281, Fat 17.8, SaturatedFat 10.1, Cholesterol 81.7, Sodium 715.3, Carbohydrate 12.9, Fiber 0.5, Sugar 2.3, Protein 17.2

Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating image

Provided by teresas

Categories Chowders

Time 20m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 7

4 cups chicken broth, reduced sodium
1 bunch cilantro
2 inches ginger, fresh, peeled
2 garlic cloves
1 chili pepper, Thai
1 lb cooked shrimp, peeled and deveined
1 cup frozen asian-style vegetables (can use steamed fresh)

Steps:

Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
Meanwhile, chop cilantro, including stems.
Reserve 1 cup of chopped leaves for garnish.
Thinly slice ginger.
Crush garlic cloves with the flat side of your knife.
Cut chili pepper in half: remove seeds if you want less heat in your soup.
When broth is hot, pour into a medium saucepan.
Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
Simmer over medium heat for 5 minutes.
Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
Add shrimp and vegetables.
Cook for 3 minutes.
Garnish with cilantro leaves you've set aside and discard the rest.

Halibut and Cockles in Herb Broth image

Yield serves 4

Number Of Ingredients 11

1/3 ounce dried porcini mushrooms
1/4 cup fresh basil leaves, plus 3 tablespoons finely chopped
1/4 cup coarsely chopped fresh chives, plus 3 tablespoons finely chopped
1/4 cup fresh tarragon leaves, plus 3 tablespoons finely chopped
1/4 cup fresh flat-leaf parsley, plus 3 tablespoons finely chopped
1/3 cup extra-virgin olive oil
Coarse salt
3 cups fish stock
1 pound cockles or clams, scrubbed
4 Pacific halibut, striped bass, or Pacific cod fillets (about 1 1/2 pounds total), skinned, bones removed
Freshly ground pepper

Steps:

Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.