Recipe courtesy of Rick Moonen
Razor Clams with Fermented Black Beans and Holy Basil Paste
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 9
- Cholesterol
- 16
- Sodium
- 1940
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
2 teaspoons ginger, minced
2 teaspoon garlic, minced
2 tablespoons olive oil
14 razor clams
2 tablespoons cilantro, chopped
4 tablespoon scallions
8 Kafir lime leaves
10 Thai Basil leaves
4 tablespoons fermented black beans
4 tablespoons Sherry vinegar
8 ounces chicken stock
2 tablespoons holy basil paste (recipe follows)
6 tablespoons tomato concasse
Juice of 1/2 lemon, plus wedges for garnish
3 tablespoons butter
Salt and pepper
HOLY BASIL PASTE:
2 cups hoisin sauce
1/2 cup red curry paste
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 cup basil leaves
1 cup fermented black beans
1 cup cilantro
1/4 cup lemon juice
Directions
- Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
HOLY BASIL PASTE:
- Combine ingredients in a blender and puree.