Friday, March 16, 2012

Garlic Ginger Clams in Beer Reduction

Who doesn't love clams? This bivalve is one of my favorite shellfish. We're fortunate enough that in Bahrain, fresh clams are available all year round. And it's so cheap; 500fils per kilo, (that's just over a dollar)! And there are so many ways you can cook them, from soups and chowders, pasta and risotto dishes, or on it's own with spices and herbs. It's so flavorful that whatever way you cook them, they taste great.

Here's one of my favorite clams recipes; a rich, garlicky clams reduced in beer. It's a perfect dish to complement a simple seafood weekend lunch with family and friends.

3 kg             clams
3 heads        garlic, minced
1/4 cup        ginger, grated
4tbsp           extra virgin olive oil
1/2 stick      unsalted butter
1/2 bottle    beer, I used Grolsch Premium Lager
1 tsp            red chilli pepper, thinly sliced
zest of 1 lemon
1 tsp            salt
1 tsp            pepper, freshly cracked
1/4 cup       scallions, for garnish


Steam the clams until shells open. Set aside.

In a wok, heat the olive oil on medium heat. Add garlic and chili. Sautee for 2 minutes. Add the butter and ginger, salt and pepper. Cook for another 5 minutes or until the garlic is slightly brown.

Deglaze the wok with beer and simmer for 2 minutes.

Add the clams and lemon zest and toss.

Remove from heat and serve immediately garnished with green scallions on top.

Makes a fiesta serving for 6-8 people.

16 March 2012
Home-cooked Meal

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