Rising up, my prolonged household would collect possibly as soon as a month at one among our go-to Chinese language eating places within the Bay Space, the place my grandparents would at all times let me decide one communal dish for the lazy Susan. And I at all times selected the identical dish: stir-fried clams with fermented black beans. In addition to this dish, the one different clam dish I ate (or knew about) after I was younger was New England clam chowder.
As a lot as I liked these stir-fried clams, the concept of truly cooking clams did not happen to me till I went to cooking college. Culinary college can be the place I lastly realized why these stir-fried clams had been typically gritty. Who knew you needed to first purge all of the sand out of these suckers earlier than cooking them? (Don’t fret: All of our recipes embrace the purging course of.) However when you do, an entire world of scrumptious prospects, uh hem, opens up.
The briny, bouncy chew of clams works superbly in a wide range of dishes, from New England stuffed clams and chowders to fragrant Asian stir-fries to flavor-packed comforting stews like doenjang jjigae. Whereas contemporary clams are prized all over the world, do not low cost canned clams. Mixed with the suitable elements, they are often unbelievable in dishes like pasta and dip. Whichever you could have readily available, we’ve got a clam recipe that’ll give you the results you want.
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