Garlic and Ginger Pipi Clams recipe

Nov 13, 2013 by Jessica

I love seafood from the bottom of my heart but unfortunately seafood is not a favourite in where we currently live. FYI, Bandung is inland and approximately 750m above sea level so seafood is not in their natural palate. Fortunately though, my trusted groceries shop has a decent seafood selection that can fulfil my occasional seafood crave. Of course for a better seafood fiesta I will go to Jakarta.

Pipi clams are cheap, mistake free and quick to cook. Triple wins indeed. All you need for this recipe is a bit of butter, garlic, ginger ad chicken broth. To make it even more flavoursome, I added some celery, Oyster sauce, ginger and chilli. I then ended up with a warm tasty broth that the husband drank after we finished all the clams – a good sign of satisfaction

Garlic and Ginger Pipi Clams

• 500 grams pipi clams, cleaned and rinsed
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon Oyster sauce
• 1 cup chicken broth
• 1 chilli, thinly sliced (I used bird eye chilli)
• 2 stalks of celery

Instructions

1. Ensure that the clams are cleaned (sand free) and rinsed. - I will post a how to later
2. Melt butter in a medium saucepan over medium heat
3. Add ginger, garlic, chilli and cook for 3 minutes until garlic is fragrant. Don’t burn the garlic.
4. Add oyster sauce and chicken broth, let it simmer
5. Add celery and clams and cover the saucepan and let it cook for around 4 minutes. Stir occasionally.
6. Once clams are opened, turn heat off and discard any closed clams.
7. Transfer clams and broth into a serving bowl and enjoy!

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Tags

• Chinese
• Recipe
• Seafood
• Steam

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