Mediterranean-Style Steamed Clams
With the added umami of cherry tomatoes.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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After soaking the clams in salt water for a short while, wash by rubbing the shells together, rinse and then dry off. Remove stems from the cherry tomatoes.
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Place the olive oil, garlic and red chili pepper in a pot over low heat.
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Once fragrant, add in (1) then sprinkle in the white wine. Cover with a lid and steam until the clam shells open.
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Sprinkle on the parsley, season with the soy sauce and arrange on a plate with the halved lemon slice on the side.
Cooking Basics
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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