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. 
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
8 Comments
chelle
23 Feb 2008 12:02 pm
mm this looks good! i absolutely love lemongrass!
lilythelily
23 Feb 2008 05:02 pm
[this is good] Great work!
Lemongrass DOES have a magical power! That aroma and flavour make any dish soothing and full-flavoured.
Margy
23 Feb 2008 07:02 pm
[this is good] This looks fabulous. I’ll definitely have to try it!
Purplesque
24 Feb 2008 06:02 am
[this is good] Gorgeous.
MoOgooGuypAN
25 Feb 2008 01:02 pm
[das ist gut] that dish looks so delish. i love it when people use exotic (for the US) flavors like lemon grass. I have big pots of them growing in my yard and use them for rubs on steak and poultry. Awsome aroma and flavor. wish i could try your dishes.
Misallaneous
26 Feb 2008 04:02 pm
[this is good] Omg the aroma of this dish is just oozing through the computer!!! Whoever had the opportunity to eat this is one lucky guy….. I say “guy” b/c I’m assuming it’s B!!!! Grrrrr!!!!
matt wright
27 Feb 2008 03:02 pm
[this is good] awesome looking photos. I love clams!
Kat the Acrobat
27 Feb 2008 04:02 pm
[this is good] Looks delicious!!! The photo is totally front-page worthy…it’s making me crave a clam! 😀
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