Steamed Clams with Fresh Herbs

I love buying fresh seafood. There’s such a rich variety here in Hong Kong. I miss eating mussels but you can rarely find that here; it’s clams, scallops with shell, and oysters every where here at the wet markets. For lunch, I made this:

[100% organic & wild]

  • 1 lb clams
  • 1 TBS olive oil
  • 1 TBS spicy garlic black beans
  • 2 dried red chili peppers
  • 2 TBS butter
  • Half bulb garlic, diced
  • 3 TBS flat-leaf parsley, finely chopped
  • 3 TBS basil, finely chopped
  • 1 cup dry white wine
  • Salt & pepper to taste

Heat the oil with the black beans and whole red chili peppers on low heat for a few minutes. Then add in the butter and garlic, turn the heat to high and wait til aromatic.

Add in the clams, wine, 2 TBS parsley, 2 TBS basil, and season with some salt & pepper. When clams open, remove from heat and sprinkle remaining tablespoon of parsley and basil. Serve with freshly toasted bread.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s