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Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles Recipe

Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles Recipe

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Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles

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Ingredients:

Serving

3 oz tamarind paste (in brick form)
1 tbsp palm sugar
1 stalk lemongrass , smashed
3 cloves garlic, mashed and minced
16 littleneck clams
1/2 cup cornmeal
4 cups whole plum tomatoes (fresh or canned), crushed
4 oz cellophane noodles
2 tbsp ginger juice (from grated
3 tbsp thick sweet soy sauce ( called kecap manis)
1 bird's eye chile, minced
8 thai basil leaves , stacked, rolled and thinly sliced ( called chiffonade)
3 tbsp thai fish sauce
1 scallion, thinly sliced
1 medium lemon , zested

Directions:

In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.
Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.
Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside.
Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls.
In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok.
Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	505.92 Kcal (2118 kJ)
Calories from fat	11.43 Kcal
		% Daily Value*
Total Fat	1.27g	2%
Sodium	1525.81mg	64%
Potassium	823.67mg	18%
Total Carbs	70.6g	24%
Sugars	17.97g	72%
Dietary Fiber	7.98g	32%
Protein	9.56g	19%
Vitamin C	30.9mg	51%
Iron	4.4mg	24%
Calcium	103.5mg	10%

Amount Per 100 g
Calories	128.93 Kcal (540 kJ)
Calories from fat	2.91 Kcal
		% Daily Value*
Total Fat	0.32g	2%
Sodium	388.84mg	64%
Potassium	209.91mg	18%
Total Carbs	17.99g	24%
Sugars	4.58g	72%
Dietary Fiber	2.03g	32%
Protein	2.44g	19%
Vitamin C	7.9mg	51%
Iron	1.1mg	24%
Calcium	26.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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