Thursday, August 23, 2007

Sautéed Clams

This is a dish we made at Bar Habor during our Canada-Maine trip back in July this year. We got 6 pounds of soft shell clams (some of them were as big as egg) and cooked them in four batches, two of them hot with green jalapeño and two of them not to accommodate different taste buds. Here is how:

1.5 pound clams
ginger pieces
chopped scallion
cooking wine
optional: 1-2 green jalapeño

Wash the clams really well and drain.

Heat oil with high heat, put in ginger pieces, chopped jalapeño pieces can be added at this point. Put in clams and stir, add salt and (cooking) wine. When the shells open, cover the pan and cook on medium heat for 5-10 minutes (depend on the size of the clam). Add scallion and serve over linguine or rice or by itself.

Mussels can be cooked the same way, except they should be taken right away from heat as the shells open (otherwise they would be tough to chew) -- according to my mother in law, who grows up in Qingdao, China, a place with lots of seafood.