Western

Butter Garlic Clams In White Wine Sauce

Few things go as well together as butter and garlic. This heavenly yet deceptively simple pairing creates a delightful and complex flavour that goes perfectly with seafood, especially clams. Today I’ll be sharing with you one of the best seafood dishes I cooked up, a dish that is not only easy to make, but one whose mouthwatering aroma and scrumptious taste can utterly transform dinner time into a feast for the senses.

Ingredient

  • 1 kg clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 25g minced garlic
  • 40g salted butter
  • 90g whipped cream
  • 50g white wine (sauvignon)
  • 100g chicken broth (I used store bought Swanson)
  • 1 tsp sugar
  • salt as according to taste if your chicken broth is unsalted. Since mine is salted. I skipped this option

Garnish

  • Parsley (I used freshly chopped parsley but you may use dried as well)

Method

  • Melt the butter over medium heat
  • Add in the garlic, stir-fry until fragrant. Control the fire so as not to burn the garlic.
  • Add in the clams, stir-fry until all the clams open up. Discard any clams that didn’t open.
  • Add in the broth, white wine and sugar, stir-fry and let it come to boil. Turn down the heat, add in the cream. let it simmer for about 15-20 seconds.
  • Turn off the heat and garnish with parsley.
  • Serve immediately with baguette.

Hearty Clam Chowder

Sometimes I do not feel like cooking many dishes so I would opt for a warm hearty soup that I can pair it with my homemade sourdough. Lately it has been raining a lot in Singapore, thus this type of soup is just perfect for such weather. Feel free to half the recipe if you find it too much. These recipe yields 5-6 full size serving as these was made solely for our dinner without any other dish added.

Ingredients (good for 5-6 full serving)

  • 500g frozen clams (thawed, no shell)
  • 2 medium size carrots (diced)
  • 120g chopped yellow onion
  • 400g diced celery
  • 450g diced potatoes
  • 320g chopped bacon
  • 1.8 Liter Chicken Stock (store bought chicken stock)
  • 120g all purpose flour
  • 120g butter
  • 200g cooking cream
  • black pepper to taste

Method

  • Fry the bacon til crispy. Set aside. Reserve the bacon oil
  • Add the butter in a heated stock pot. Melt the butter over medium heat. Add the flour. Whisk to incorporate, add in the stock and consistently stirring until the broth become smooth.
  • Add in all the vegetables (onions, celery, potatoes and carrots ). Add in half of the bacon, reserve the other half for topping. Let it come to boil. Turn down the heat and let it simmer until all the vegetables are soft. Give a stir every couple of minutes. You may add in the bacon oil to add more flavour to the soup, but I will leave this up to your preference.
  • Add in the clam and cooking cream. Stir and let it simmer for about 8-10 minutes
  • Turn off the heat, serve hot on a bowl and top with some crispy bacon.
Perfect to dip my sourdough into the soup .