Vietnamese Steamed Clam Cockles
Fresh New Zealand cockles/clams are simmered in an aromatic white wine sauce garnished with fresh coriander, scallions, ginger and Thai red chilis.
INGREDIENTS
2-3 lb live clams (I used clam cockles from Citarella)
4 tbs sea salt
8 cups water
2 tbs oil
1 large knob ginger (julienned and peeled)
1 medium shallot onion (minced)
4 whole Thai chili peppers
1 tsp salt (reduce salt if using less clams)
GARNISH:
Lime wedges
Scallions (cut thinly)
Cilantro/Coriander leaves (or thai basil)
1 Thai chili peppers
PREPARATION
1. Store your clams in the fridge for up to 24 hours in a bowl with a damp cloth over them.
2. The day before or day that you want to cook your clams, you’ll need to purge the clams in cold water + sea salt (4 tbs sea salt to 8 cups water). Use a large bowl or container to store these clams in, and just barely cover the clams with the seawater (about an inch or two above them). Let them soak for at least 1-2 hours before use or even overnight (in the fridge). Be sure to change out the water twice using the same salt/water ratio if soaking overnight. Changing the water will provide them with fresh oxygenated water or else they’ll suffocate and die). Do check on them to make sure they don’t die.
2. When ready to use the clams, scrub each clam and rinse them under cold running water and remove any dead clams (if clams are open, tap them on the counter or give them a lil squeeze, if they don’t close that means they are dead).
2. Heat a large pan over high heat. Add oil until hot and glossy, add ginger and shallot onions and fry for 1-2 minutes or until aromatic but not browning. Add 1 tsp salt and a little white pepper.
3. Add water and sugar to the pot and mix well until all sugar is dissolved and boiling.
4. Then add your clean drained clams and cover and steam until clams have opened and let come to boil and simmer/boil about 4-9 min. After about 5 min, start removing all the opened clams and leaving in the unopened ones until they open. Discard any dead clams (these will be the clams that never open up)
6. Transfer to bowl. (Serve with lime or lemon wedges, garnish with cilantro, red chili, fresh ginger).
8. Remove from heat. Add the clam mixture into the chao, mix, and serve hot.