Clams In Oyster Sauce Food

CLAMS IN OYSTER SAUCE

Steps:

• Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes.
• Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes.
• Discard any clams which do not open. Serve immediately.

CLAM AND OYSTER CHOWDER

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
• Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
• Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
• While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
• Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.

FRIED CLAMS AND OYSTERS

Steps:

• Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
• When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
• Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

OYSTER HOUSE CLAM CHOWDER

Steps:

• Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
• Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
• Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
• Serve with Oyster or Pilot crackers.

OYSTER AND CLAM CHOWDER

Steps:

• Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
• Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
• Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.