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?
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)Course: APPETIZERCuisine: ChineseDifficulty: Low
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.
Olive oil: 2 tbsp
Ginger: 4 slices
Shaoxing wine (or white wine): 2-3 tbsp
Seasoned soy sauce for seafood: 2 tbsp
Parsley (finely chopped)
- 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.
- (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.
- 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.
- 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.
- Season it with the soy sauce for seafood. Garnish with some finely chopped parsley.
IL VIDEO DELLA RICETTA
Not only it is a great starter, it is also good as fingerfood!
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!
Non capisco il motivo di mettere l’olio di oliva nell’acqua di lavaggio delle vongole, e poi perchè l’olio di oliva e non di arachidi o girasole? Grazie per una eventuale risposta
Grazie per la domanda! Uso olio di oliva (infatti più spesso olio di sesamo per i cinesi) perché hanno un profumo forte che fa sì che le vongole aprano i gusci. In questo modo li fa sputare facilmente la sabbia.