Clams with Jalapeno, Ginger, Green Onions and Celery
Hsiao-Ching Chou
Author's Note: For the month of November, I am participating in NaBloPoMo (National Blog Post Month) and pledge to post once a day.
When people think of stir fried clams, it's likely they think of clams with black beans. And why wouldn't they? It's a common dish at dim sum restaurants. But clams can hold their own with with many other flavors. I created this version using common ingredients that I usually have on hand: green onions, ginger, jalapeno pepper and – the surprise – celery hearts and leaves.
Celery is wonderful in stir fries. Where other kids grew up eating carrot and celery sticks dipped in ranch dressing, I grew up eating spiced dry tofu with slivers of marinated pork and bias-sliced celery. I thought the celery might play nicely with the other aromatics. The flavor was spicy, green and briny (so I balanced the meal by adding some sweetness in the chicken wing sauce).
The clams, pictured with ma po tofu, stir fried bean sprouts, and chicken wings.
CLAMS WITH JALAPENO, GINGER, GREEN ONIONS AND CELERY
Serves 4
1 tablespoon vegetable oil
1-2 jalapenos, sliced (does not need to be seeded)
1/2 cup finely julienned fresh ginger
1/2 cup finely julienned green onions
2 stalks of celery heart (the light yellow stalks with leaves), chopped
1-1/2 pounds manilla clams, cleaned
1/4 cup dry white wine
1 tablespoon soy sauce
In a large soup pot or dutch oven, heat the vegetable oil over medium-high heat. Add the jalapeno slices. Stir for a few seconds to flavor the oil with the peppers.
Add the ginger, green onions and celery. Stir to combine and allow the aromatics to start to soften.
Add the clams, wine and soy sauce. Give it a stir. Reduce heat to medium. Cover the pot and let steam for about 7-8 minutes, or until the clams open.
Serve as part of a larger meal with rice. Alternatively, serve as an appetizer.