Have you ever cooked clams? It’s much easier than you think. Try these Asian Steamed Clams with lots of ginger and garlic.
One of the easiest ways to stay on track diet-wise when eating out is to order seafood, especially from a raw bar. Think spiced shrimp, mussels in a luscious broth, raw oysters, or steamed clams. Pair them with a big salad and you’re good to go.
So if seafood is great when you eat out, why not cook it at home too?
The CompostMaster and I recently went to Virginia Beach for our nephew’s soccer tournament. While there, we wanted to grab fresh seafood to take home. We remembered to bring a cooler and everything!
At the fish market we visited, there was a big sign in the window highlighting littleneck clams from the Eastern Shore. Unfortunately, the market was closed the day we were there. I wasn’t in the mood (and didn’t have time) to dig my own, but I’ve been craving clams ever since.
Fast forward to grocery shopping this week. The seafood counter had fresh clams! I snapped them up and made these Asian Steamed Clams featuring loads of ginger and garlic. They were tiny compared to ones you get at the beach, but they still made a perfect lunch.
Tips for Making Asian Steamed Clams
- Make sure to scrub your clams clean. You don’t want any sand in your dish.
- Immediately remove opened clams from the broth. Overcooked clams can be rubbery.
- Serve with Asian Cucumber Salad or a leafy green salad dressed with Asian Vinaigrette.
- Prefer mussels? This recipe still works! Just make sure your mussels are scrubbed and debearded before you start.
Asian Steamed Clams with Ginger and Garlic
- 1/2 cup water
- 3 tablespoons dry sherry
- 1 tablespoon low-sodium soy sauce gluten-free, if desired
- 1 tablespoon coconut oil
- 2 scallions thinly sliced
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 24 littleneck clams in shells, scrubbed
- 2 tablespoons chopped fresh cilantro
In a small bowl, combine water, sherry, and soy sauce. Set aside.
Heat oil in a stockpot or Dutch oven (at least 4-quart) over medium heat.
To stockpot, add scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. Sauté for a minute or two until the scallions have softened.
Add clams and remaining soy sauce mixture. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 10 minutes or until clams open.
Remove opened clams to 2 shallow serving bowls; discard any clams that do not open. Pour broth over clams, sprinkle with cilantro, and serve immediately.
Don't use coconut oil? Substitute olive oil or another oil you like.
Watching sodium? The sodium count is a bit misleading because you probably won't eat all of the broth. If you're concerned, skip the soy sauce entirely or take a smaller portion of clams.