SPICY CLAMS
IN A GINGERY TOMATO BROTH
Epitome of a low-effort, high-reward recipe right here. Fresh clams, steamed in a ginger/garlic/chilli infused tomato broth. Finished with salty fish sauce and punchy rice-wine vinegar.
Servings: 2 | Total Time : 40 minutes
Spicy Gingery Tomato Clams
Yield: 2
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
- 1 lb clams
- 5 garlic cloves, minced
- ½ tbsp ginger, minced
- 1-2 thai chillies, thinly sliced
- 1 ½ tbsp tomato paste
- ~1 tsp fish sauce
- ~1 tsp rice wine vinegar
- Salt to taste
- 2 tbsp chopped cilantro (for serving)
- 2 tbsp chopped peanuts (for serving)
Instructions
- Start by cleaning your clams. Soak them in cold water for 15-20 minutes, then carefully scrub each one to remove any sand.
- Have all your aromatics chopped and ready to go by the time you turn your flame on! Add 1 tbsp butter to a pot over medium low heat. Add in garlic, chillies and ginger, cooking until they are soft, about 2-3 minutes.
- Increase flame to medium and add 1 ½ tbsp tomato paste along with 2 tbsp water. Mix well and cook until the raw flavor of the paste dissipates, about 3 minutes.
- Pour in 1 ½ cups water, 1 tsp fish sauce and ½ tsp salt. Bring the liquid to a simmer, then add your clams. Once the liquid comes back up to a simmer, cover with a lid and cook for 7-8 minutes. Begin to remove the clams as they open (you can remove them directly to the bowl you’ll serve them in). Discard any clams do not open.
- Add 1 tsp rice wine vinegar to the broth. Taste and adjust fish sauce, salt and vinegar to your liking.
- Pour the hot broth over the clams. Top each plate with cilantro and peanuts.