Though far from local at least where I live clams have been a welcome treat at our dinner table. They’re rich in vitamin B12 and iron and they taste delicious. I’m accustomed to eating clams with lemon, parsley and butter but this Asian-inspired dish is a nice, luxuriously flavorful alternative. I serve these with Tamari-Sesame Dipping Sauce spooned over them.
|broiled clams with garlic and ginger|| |
- About 12-14 Fresh Clams
- 3 Carrots
- ¼ of a Yellow Onion
- 1 Piece of Ginger
- 3 Garlic Cloves
- Scallions if you have some (I didn’t)
- Give those clams a good washing in your sink and scrub their shells to remove the grit and grime of the seabed.
- Peel your carrots. And save those carrot shavings for your soup stock. It’s all the unwanted and uncherished parts of food that make stock delicious: carrot shavings, animal bones, garlic peels.
- Peel and mince the garlic and carrots.
- Now cut off the peel of your ginger so your ginger is a nice, smooth rectangle.
- And mince your ginger. Guess what you’ll do with your onion?
- If you guessed Mince it you’re right on. If you didn’t, well, there’s probably not much help for you.
- Now put all of those minced veggies into one bowl and admire how pretty it looks. Wouldn’t it look a little nicer with some specks of green? Scallion or cilantro, perhaps? Damn it. I had none. Next time. Next time. There’s always a next time.
- Remember those clams? Now it’s time to dump them in some boiling water.
- Now remove the top shell because you’ll serve them on the half shell. It’s pretty that way.
- Sprinkle the clams with your minced vegetables and set them under the broiler for a minute or two which is just long enough to soften the vegetables a bit and make them fragrant.