Incredibly savory steamed clams. Caramelized onions and hearts of palm, sun-dried tomatoes, and oyster sauce are the key unami ingredients.
A fusion of Asian and Mediterranean ingredients combine to create an incredibly delicious dish with layers of flavors.
Crusty sourdough bread completes the texture and flavor profile.
EQUIPMENT: large pot with lid
Steamed Littleneck Clams with Tomatoes and Hearts of Palm
Cuisine: AmericanDifficulty: Easy2
servings15
minutes15
minutesIngredients
4 tablespoons Extra virgin olive oil, divided
4 shallots, thinly sliced, divided
1 14.5 oz can hearts of palm, drained, sliced crosswise
4 tablespoons sundried tomatoes in oil, roughly chopped (plus a little oil from the jar)
1 tablespoon lemongrass paste, from a tube
1 tablespoon ginger paste, from a tube
1 tablespoon garlic paste, from a tube
1 cup dry Vermouth
1 fresh red hot (Fresno or serrano) chili, sliced very thinly on the diagonal
24 fresh little neck clams, rinsed
1 1/2 tablespoons oyster sauce
1 teaspoon Old Bay seasoning
2 large fresh tomatoes, chopped
1 teaspoon toasted sesame oil
freshly ground black peppercorns
3 Meyer lemons
2 green onions, sliced on the diagonal
2 sprigs parsley
crusty, toasted sourdough bread
Directions
- Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat until it shimmers.
- Add 3 sliced shallots and hearts of palm.
- Sauté until caramelized and golden at the edges, about 7 minutes.
- Stir in sundried tomatoes with a little oil from the jar. Sauté for another 2 minutes.
- Add lemongrass, ginger, and garlic pastes.
- Stir until fragrant, about 1 minute.
- Add Vermouth.
- Reduce heat to medium. Simmer 3 minutes to reduce.
- Add clams and fresh chilies.
- Cover and steam about 3–6 minutes until clams open. Do not overcook! Discard any that stay closed.
- Remove from heat.
- Add oyster sauce and chopped fresh tomatoes. Stir well.
- Sprinkle Old Bay and freshly ground peppercorns over.
- Drizzle with sesame oil and freshly squeezed juice from one Meyer lemon.
- Top with green onions, crispy shallots and parsley.
- Serve immediately with lemon wedges and crusty sourdough bread for dipping.
- Crispy Shallots and Parsley
- Heat 2 tablespoons olive oil in skillet over medium-high heat until it shimmers.
- Add 2 sliced shallots and fry, stirring 5 minutes.
- Add parsley and fry, stirring, until everything is golden brown and crisp, 1 minute more.
- Remove with a slotted spoon, drain on paper towels, and season lightly with sea salt while hot.
