Anyone have the recipe to drunken clam asian style? also best way to clean clams without leavin it sandy insid

i ate some drunken clams at an asian resturant. imtrying to impress my parents by making the dish for their sanniversary tongiht. help!Anyone have the recipe to drunken clam asian style? also best way to clean clams without leavin it sandy insid
Recipe: Drunken Clam (Manila Clams with Chinese Cooking Wine)





Ingredients:





1 lb of Manila Clams


2 inches of fresh ginger (cut into thin strips)


2 stalks of scallion (julienned)


1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)


Salt to taste


A dash of white pepper powder


A dash of sesame oil





Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot or wok for 3 minutes. Open the cover, add in the scallions and have a quick stir. Then, add in a dash of sesame oil, white pepper powder, and salt to taste. Cover the claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.





Cooking Tips:





If you like your dish extra intoxicating and your clams really drunken, go ahead and use 2 cups of cooking wine!


To make the clams even better, add in a teaspoon of Japanese Mirin (sweet seasoning cooking sake).





Good Luck and EnjoyAnyone have the recipe to drunken clam asian style? also best way to clean clams without leavin it sandy insid
Chinese Recipe: Drunken Clams


Manila ClamsIf you are a regular reader of Rasa Malaysia, you should know by now that I looooove seafood, especially clams. Previously, I have written about these little creatures here and here.





While I like most of my foods with layers upon layers of complicated flavors or explosively spicy, sometimes I like things simple but intoxicating, such as the Drunken Clams dish above. Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.





Now, I need to explain the cooking technique generally referred to as ';Drunken / 醉.'; By ';Drunken,'; it didn't mean that I ';fed'; these clams with copious amount of booze (no, it's not like Kobe beef!)--';Drunken'; is a popular Chinese cooking technique where the main ingredient is steeped in generous amount of wine during the cooking process.





Manila ClamsI used Manila Clams for this dish; as you can see, they were big, fleshy, and absolutely succulent. This is what I call 下酒菜, meaning a dish that goes very well with alcohol. Put simply, it's a recipe for good times.





So, make sure you have Drunken Clams for your next late night get-together or casual hangout. And don't forget that keg of cold beer plus a game or two of Poker.





Recipe: Drunken Clam (Manila Clams with Chinese Cooking Wine)





Ingredients:





1 lb of Manila Clams


2 inches of fresh ginger (cut into thin strips)


2 stalks of scallion (julienned)


1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)


Salt to taste


A dash of white pepper powder


A dash of sesame oil





Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot or wok for 3 minutes. Open the cover, add in the scallions and have a quick stir. Then, add in a dash of sesame oil, white pepper powder, and salt to taste. Cover the claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.





Cooking Tips:





1. If you like your dish extra intoxicating and your clams really drunken, go ahead and use 2 cups of cooking wine!


2. To make the clams even better, add in a teaspoon of Japanese Mirin (sweet seasoning cooking sake).








clean clams








The pictures below show how to clean a clam. They are all just about identical in the cleaning process, so the clam cleaning pictures below apply to most species of clams. First, you'll need to soak you clams in fresh, cold water for an hour or two. That will draw the necks of the clams out, and they will expel some of the sand they are holding making them easier to clean. My rule of thumb with cleaning clams is quite simple. Everything is edible but the stomach, and everything requires a very, very good rinsing. All you need is a good sharp knife, some patience and you'll be cleaning clams in no time. Step 1: Soak the clam - Step 2: wash the clam with cold water; step 3: cut the clam open with a sharp knife being careful not to go too deep; you just want to open the shell; step 4: rinse again and now place your knife up the neck of the clam and cut it (see the pictures for help); step 5: rinse again and make another cut on the neck severing about 1/2 inch from the top; step 6: cut away the meat from the shell; step 7: locate the stomach (bulging and brown) and DISCARD all the contents (';I say if it's close to the stomach and it's not white, don't eat it';). Step 8: rinse again, peel the skin away from the neck (hot water helps) and you have meat that looks like the picture above. That's just four small clams and is more than enough meat to make a family sized clam chowder.





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Sara Moulton says that you should put the clams in water and 1/2 cup of cornmeal to purge the sand from the clams. I can't tell you from experience that this works, but I believe that I also saw Ina from Barefoot Contessa use this technique as well.


Good luck!