Clams With Fried Cilantro Ginger Garlic And Bacon Food

LINGUINE AND CLAMS IN GINGER-SOY BROTH

Steps:

• Preheat oven to 400°F. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange 1/4 cup cilantro on 1 half of foil. Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams. Place foil packets on heated baking sheets. Bake until clams open, about 20 minutes (discard any that do not open).
• Divide linguine among 4 bowls. Open 1 foil packet over pasta in each bowl to retain juices. Sprinkle with bell pepper and green onions and serve.

BAKED CLAMS WITH GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
• Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
• Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
• Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE

Steps:

• Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.

CLAMS WITH FRIED CILANTRO, GINGER, GARLIC AND BACON

Steps:

• Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.
• Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.

STEAMED CLAMS WITH CILANTRO BUTTER

Steps:

• Place broth and butter in a large Dutch oven over medium heat.
• When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
• Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

FRIED CLAMS

Steps:

• In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.