Mirin is a Japanese sweet rice wine available in Asian and specialty food stores. Copyright Television Food Network, G. All rights reserved.
Asian Stir-Fried Clams is a simple but incredibly flavorful dish. The combination of these common Chinese-cooking ingredients really elevate the flavor of this wonderful shellfish. One of my Sunday morning rituals is to go to the local wet market to buy our fresh groceries.
I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health and beauty benefit and promotes overall vitality to the body. There are endless variations of soups in Chinese cuisine as so many ingredients could be used—Chinese herbs, protein chicken, pork, beef, duckvegetables fresh and drieddried seafood dried scallops, abalone, oysters, etc.
So I went to a supermarket searching for some fresh shrimp for the while boiled shrimp dish. Instead, I picked up these marvelous fresh littleneck clams that I could not resist. The end result is a simple and delicious plate of claim in Chinese wine sauce. When it comes to choose live clams, you should always go for the ones with shells tightly closed.
Have you ever cooked clams? Try these Asian Steamed Clams with lots of ginger and garlic. One of the easiest ways to stay on track diet-wise when eating out is to order seafood, especially from a raw bar.
Usually when I buy clams I steam them in white wine, garlic, and lemon. Hello, lover. The clams were gone within minutes of setting them on the table — I only had three of them before walking away to answer a phone call.
I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. Even though Taiwan is not a huge tourist destination to most people, I love the place. Unfortunately, in the recent years, they are harder to come by because foods are getting more expensive.
The tiny, tender manila clam is the most popular type for cooking in Taiwan. Seek them out in Asian seafood markets or any fresh seafood market with a wide selection. This simple braise infuses them with lots of classic, pungent Taiwanese flavor.
Clams seem to go hand-in-hand with summer, and we have gone way too long on this blog without dishes involving bivalves! These clams in black bean sauce were so good—I know Judy has a particular weakness for them. As for the clams, you can also use Cherrystone or Littleneck clams, which are a bit larger but more common in North America and also delicious. Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds.