APPETIZER

STEAMED CLAM WITH EGG: EASY, QUICK AND VERY TASTY

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We are entering the perfect time of the year to enjoy some vongole! What is your favorite way of eating them? The spaghetti pasta with clam sauce has always been my top choice. But what about an alternative mode to cook these beauties? For example steamed clams?

VONGOLE AL VAPORE CON UOVA: FACILE, VELOCE E GUSTOSO

Today I am sharing a popular Chinese recipe: steamed clam with egg. It is with the simplest way of cooking: first boiling then steaming. It is a great way to keep as much as the original flavor of the clams. At the same time, it is a very refreshing dish, perfect for an aperitif or as a starter for a summer meal.

STEAMED CLAM WITH EGG (蛤蜊炖蛋)

Recipe by Sasha WangCourse: APPETIZERCuisine: ChineseDifficulty: Low
Servings

2

persons
Preparation

10

minutes
Cooking

10

minutes
Resting

1

hour 

This dish is with the simplest way of cooking: first boiling then steaming. It is a great way to keep as much as the original flavor of the clams. At the same time, it is a very refreshing dish, perfect for an aperitif or as a starter for a summer meal.

INGREDIENTS

  • Clam: 500g

  • Salt

  • Olive oil: 2 tbsp

  • Ginger: 4 slices

  • Shaoxing wine (or white wine): 2-3 tbsp

  • Eggs: 2

  • Seasoned soy sauce for seafood: 2 tbsp

  • Parsley (finely chopped)

Preparation

  • Put the fresh clams in a salad bowl. Add water into the bowl (enough amount to have all clams immersed), a pinch of salt and 2 tbsp of olive oil. Leave for 2 hours to let the clams spit out the sand.Metti le vongole in una ciotola. Aggiungi acqua (abbastanza affinché le vongole siano sommerse), un pizzico di sale fine e due cucchiai di olio di oliva. Lasciale così per 2 ore per spurgarsi dalla sabbia.
  • (2 hours later) drain the water and rinse well the clams.
  • Take a new pot, put water, clams, ginger slices, white wine and salt into it. Boil everything together.
  • Once the clams are open, drain the water and leave them aside for later use. Do not wait too long until all clams are open, otherwise you risk to over-cook them.Quando le vongole si aprono, scolale e mettile da parte. Non attendere che si siano schiuse tutte, altrimenti rischi che siano troppo cotte.
  • Keep some brodo from boiling the clams apart (with the quantity more or less the same as the eggs in the following step) for later use.
  • Beat the eggs until the yolk and white are well mixed together. Add in the brodo saved from the previous step and mix well.Sbatti le uova in modo che rossi e chiare si scompongano e si amalgamino fra loro. Aggiungi il brodo (preparato nel passo 5) e mescola bene
  • Pour the mixture into a deep flat plate. Then lay the clams inside.
  • Cover the plate with a plastic wrap to prevent the steam dripping back into the plate. Steam the dish on media heat for 10 minutes.Coprilo con una pellicola per prevenire che il vapore si condensi sul piatto. Cuoci al vapore a fuoco medio per 10 minuti.
  • Season it with the soy sauce for seafood. Garnish with some finely chopped parsley.VONGOLE AL VAPORE CON UOVA: FACILE, VELOCE E GUSTOSO

Video Recipe

Not only it is a great starter, it is also good as fingerfood!

Non è soltanto un grande antipasto ma anche un ottimo spuntino!
VONGOLE AL VAPORE CON UOVA: FACILE, VELOCE E GUSTOSO

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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