Sake is a Japanese rice wine, and it teams very well with seafood. Throw in fresh herbs and zingy ginger, and this quick clam recipe makes a fast and refreshing light meal.
- 2–3 tbsp extra virgin olive oil
- ⅓ cup diced celery
- 1 tbsp julienned ginger
- 2 fresh bay leaves
- 1 red chilli, seeded, diced
- 1 green onion, finely chopped
- 1 bunch coriander, stalks and leaves separated, chopped
- 4 spring onions, white parts chopped, tops reserved to garnish.
- 680 g clams, cleaned
- ¼ cup (60 ml) sake
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a large, hot frying pan over medium heat, add olive oil, celery, ginger, bay leaves, chilli and green onion. Stir and allow to sweat. Add coriander stalks and white part of spring onions to pan. Increase heat to high and add clams (you should her a sizzle). Season with a small pinch of salt and black pepper. Add sake to pan; stir to ensure everything is mixed through.
- Cover with a lid and cook for 5–6 minutes, or until the clams open. Shake pan occasionally to make sure clams are not over-lapping each other.
- Stir through remaining chopped herbs and serve straight away.
• To make the most of the juices, serve with steamed buns.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.