Saturday, July 4, 2015

Asian Steamed Clams or Mussels with Broccoli Rabe

0 comments
In this image taken on Feb. 11, 2013, Asian steamed clams or mussels with broccoli rabe is shown served in a bowl in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Feb. 11, 2013, Asian steamed clams or mussels with broccoli rabe is shown served in a bowl in Concord, N.H. (AP Photo/Matthew Mead)

From Sara Moulton for Associated Press

4 serving(s)

2 tablespoons vegetable oil
 
1 tablespoon grated or finely chopped fresh ginger
 
1/2 cup finely chopped scallions (white and green parts)
 
3 large cloves garlic, minced
 
1 teaspoon Chinese chili sauce (or your favorite hot sauce)
 
1/2 cup dry white wine
 
1/2 cup low-sodium chicken broth
 
3 dozen littleneck clams or 2 pounds mussels, scrubbed well
 
1/2 teaspoon sesame oil
 
3 cups blanched and coarsely chopped broccoli rabe
 
8 thick slices country-style bread, toasted

1. In a large saucepan, heat the oil over medium high. Add the ginger, scallions and garlic and saute for 1 minute. Add the chili sauce, white wine, chicken broth and clams. Cover tightly and cook until the clams start to open. As they open, transfer the clams to a bowl. It will take 7 to 10 minutes for all the clams to open. Discard any clams that do not open.
 
2. Keep the saucepan over medium heat. Return the clams and any liquid in the bowl to the pan. Add the broccoli rabe, then cook just until heated through. Add the sesame oil and stir well. Divide the clams and broccoli rabe, along with the cooking liquid, between 4 shallow soup bowls. Serve each bowl with a few slices of toasted bread and a soup spoon.
 
Nutrition information per serving: 450 calories; 100 calories from fat (22 percent of total calories); 12 g fat (0.5 g saturated; 0 g trans fats); 45 mg cholesterol; 52 g carbohydrate; 4 g fiber; 8 g sugar; 29 g protein; 500 mg sodium.

Tagged as: | Main dish

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
Latest Videos:
Also on Philly.com
letter icon Newsletter