Cooking Index - Cooking Recipes & IdeasPopping Clams With Sizzling Rice Recipe - Cooking Index

Popping Clams With Sizzling Rice

Hot and spicy seasonings from Southeast Asia flavor this wonderful, very impressive soup. You won't hear the clams pop open -- the sign that they are cooked -- but get ready for plenty of sizzle when you slide the rice crusts into the fiery brew.

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1 teaspoon 5mlMinced garlic
2   Serrano or jalapeño chile peppers - thinly sliced
2   Green onions, including tops - thinly sliced
2 teaspoons 10mlChili paste
3 cups 711mlChicken broth
3   Clam juice - (8 oz ea)
1/4 cup 4g / 0.1ozChopped cilantro (Chinese parsley)
2 tablespoons 30mlFresh lime juice
2 teaspoons 10mlFish sauce
1/2 teaspoon 2.5mlSugar
16 teaspoons 80mlHard-shell clams - (to 20) - scrubbed (small)
1/4 lb 113g / 4ozSeascallops - halved horizontally
1 cup 237mlSliced mushrooms
1   Firm tofu - (abt 16 oz) - drained, and
  Cut into 1/2" cubes
  Vegetable oil - for deep-frying
8   Two-inch square rice crusts - see * Note
  Cilantro (Chinese parsley) sprigs - for garnish

Recipe Instructions

* Note: Look for rice crusts in Chinese markets.

Place a wok or 6-quart pot over high heat. Add the vegetable oil, swirling to coat the sides. Add the garlic, chiles, green onions, and chili paste and cook, stirring, until fragrant, about 10 seconds. Add the chicken broth, clam juice, chopped cilantro, lime juice, fish sauce, and sugar. Bring to a boil. Add the clams; cook until the clam shells open, about 5 minutes. Add the scallops, mushrooms, and tofu and cook until the scallops turn opaque, about 2 minutes. Keep warm while preparing the rice crusts.

Set a wok in a ring stand and add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add the rice crusts, half at a time, and cook them, turning occasionally, until puffed, about 15 seconds. Lift the crusts out and drain them on paper towels.

Pour the clams and broth into a warmed serving bowl and carry it to the table. Bring the hot fried rice crusts to the table and carefully slide them into the broth. Garnish with cilantro sprigs.

This recipe yields 4 to 6 servings.

Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.