Cloudy Bay Diamond Shell Clams in Garlic, Ginger & Chilli Broth with Coriander Salad
Ingredients;
• 1kg Blanched Diamond Shell Clams
• Olive oil
• 100g Butter
• 3 red chillies
• 1 red onion
• 1 thumb ginger fresh
• 100ml soy sauce
• 2 tbsp fish sauce
• 2 limes
• 1 tbsp of palm sugar
• 4 cloves garlic crushed
• 1 red capsicum
• 2 spring onions
• 1 packet red radish sprouts
• 2 bunches fresh coriander
• 1 packet mung beans
• 10g black or white sesame seeds
Method:
Finely dice red chillies, half the red onion, ginger & garlic, in a large sauce pan with lid heat olive oil then add onion, ginger, garlic and the Surf Clams sauté with then lid on for a minute then add butter and sugar replace lid and steam until shells start opening then drizzle with soy sauce and fish sauce finished with a bunch of finely chopped coriander and freshly squeezed limes.
Salad;
Finely slice red capsicum, onion and spring onions mix in a bowl with picked coriander leaves, mung beans, sprouts and sesame seeds.
To Plate;
In desired serving bowls place surf clams then ladle over the desired amount of broth and garnish with your fresh coriander salad. It’s that simple!
ENJOY!
Recipe supplied by Gourmet Seafood Chef