Soy-dressed
STEAMED CLAMS

SERVES 4 AS A STARTER

INGREDIENTS

 900 g Breco Whole Clams
Soy sauce dressing:
 200 ml soy sauce
 Juice of two limes
 1 tbsp rice wine vinegar
 1 tbsp brown sugar
 1 tbsp sesame oil
 1 tsp finely chopped ginger
 1 stalk of lemongrass finely chopped
 2 cloves of very finely chopped garlic
 1 red chilli thinly slices
Garnish:
 3 tbsp finely chopped cucumber with skin on
 3 tbsp finely chopped fresh coriander
 2 tbsp chopped mint

METHOD

1

Place the clams into a large pot and pour over the dressing. Steam the clams until they just start to open. Remove from the heat and discard any that did not open. Spoon the clams and dressing into a serving dish and stir through the coriander and diced cucumber. Do not over-cook the clams as they will toughen and spoil.

2

Alternatively, you can steam the clams first without pouring over the dressing. Shake the dressing and ingredients up in a glass jar along with the garnish. Remove the top shell from the clam and place the clams onto a platter – a nice white one will make the clams stand out. Spoon a little dressing onto the clams, cover with the shell and serve.

3

You might want to strain the dressing in which the clams were cooked before placing the clams on the platter as a little grit may get released from the clams during steaming. Strain through a fine muslin cloth and pour over the clams.