Lemongrass Ginger Clams with Cilantro Oil & Braised Napa
Looking for a quick one pot dish? Try clams! Since they just take a few minutes to open up, you can use the extra time to experiment on some fun new garnishes. I served these lemongrass ginger clams as an appetizer for my trout dish. To garnish, I made a cilantro oil and braised some julienned napa cabbage in my Asian inspired steaming liquid.
Once the lemongrass, ginger and garlic got a good sweat, I splashed them with sake and a dollop of oyster sauce. I love this. The aromatics flavor the clams and the clams release juices sweetening the cooking broth. Then your napa comes along and soaks up the sweet cooking liquid. Yum. It's what I call a win-win-win situation. :)
Here's the final plating with a drizzle of cilantro oil, a dot of chili sauce and a fresh cilantro leaf. Just place it on top of a mound of braised napa cabbage. If that doesn't say "eat me" I don't know what does.
Lemongrass Ginger Clams with Cilantro Oil & Braised Napa
Cilantro Oil:
1/2 cup cilantro, stems and leaves
3 tablespoons canola oil
Clams:
1 lb of Littleneck Clams, soaked and scrubbed to remove any sand/grit
2 inches of lemongrass, finely minced
1 tsp ginger, finely grated
2 cloves of garlic, finely minced
2 scallions, cut into 1" pieces
1 tablespoon of olive oil
1/4 cup sake
1 tablespoon oyster sauce
2 cups Napa Cabbage, julienned
Bring a pot of salted water to boil. Have an ice bath ready. Blanch the cilantro for about 30 seconds and plunge it into the ice bath. Dry the cilantro in a salad spinner or on paper towels. Place in the bowl of a food processor and puree. Season with salt (I use kosher) and pepper (i used white pepper). Add the canola oil with the processor running. Pass the mixture through a tamis. There's your oil. This can be done well in advance.
For the clams, saute the lemongrass, ginger and garlic in your oil over medium heat. Do not let them brown. Add you sake, oyster sauce and scallions. Once its all incorporated, place your clams into the sake mixture. Cover and check back in 5 minutes. Once they've opened up, place them on a plate tented with foil. Wilt your napa cabbage in the cooking liquid.
To plate: Mound the wilted cabbage in the center of the plate. Place one clam on top and drizzle with your cilantro oil. If you like it spicy, add one dot of sriracha chili sauce. Finish with a fresh cilantro leaf.
Serves 2
Lemongrass Ginger Clams with Cilantro Oil & Braised Napa
Cilantro Oil:
1/2 cup cilantro, stems and leaves
3 tablespoons canola oil
Clams:
1 lb of Littleneck Clams, soaked and scrubbed to remove any sand/grit
2 inches of lemongrass, finely minced
1 tsp ginger, finely grated
2 cloves of garlic, finely minced
2 scallions, cut into 1" pieces
1 tablespoon of olive oil
1/4 cup sake
1 tablespoon oyster sauce
2 cups Napa Cabbage, julienned
Bring a pot of salted water to boil. Have an ice bath ready. Blanch the cilantro for about 30 seconds and plunge it into the ice bath. Dry the cilantro in a salad spinner or on paper towels. Place in the bowl of a food processor and puree. Season with salt (I use kosher) and pepper (i used white pepper). Add the canola oil with the processor running. Pass the mixture through a tamis. There's your oil. This can be done well in advance.
For the clams, saute the lemongrass, ginger and garlic in your oil over medium heat. Do not let them brown. Add you sake, oyster sauce and scallions. Once its all incorporated, place your clams into the sake mixture. Cover and check back in 5 minutes. Once they've opened up, place them on a plate tented with foil. Wilt your napa cabbage in the cooking liquid.
To plate: Mound the wilted cabbage in the center of the plate. Place one clam on top and drizzle with your cilantro oil. If you like it spicy, add one dot of sriracha chili sauce. Finish with a fresh cilantro leaf.
Serves 2
Comments
Lemongrass DOES have a magical power! That aroma and flavour make any dish soothing and full-flavoured.