Just six ingredients and 15 minutes out of a busy day are all that's needed to whip up this quick lunch or dinner. These sake-steamed clams are a snap to make and delicious — and the convivial effects of sake go without saying. Fresh ginger and red chile pepper add a little extra kick.
In recent years, you may have read about umami, the mysterious fifth taste. If you're still having a hard time recognizing it, though, I'm going to take you right to the source. The Japanese were the first to identify this taste in dashi — the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp), dried bonito flakes, and water. I spike mine with sake, and the rest of the recipe carries home the Asian theme with tofu and tamari. The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means "deliciousness." — Franklin Becker, Good Fat Cooking
Here's an easy-to-make weeknight dinner: classic linguine with clams. Serve this with a side salad, some crusty Italian bread, and a glass of pinot grigio for a meal that feels like a night out but won't drain your wallet dry.
The animals of National Aquarium's Blacktip Reef exhibit love clams and chef Mark Miranda really does, too. He incorporated chorizo into the recipe as he is third-generation Portuguese and loves the flavor profile with the clams.
This spicy red noodle soup, jjambbong (also spelled jjamppong), is one of the most popular Korean-Chinese dishes, alongside another noodle dish called jajangmyeon (noodles in black bean sauce). Adapted for Korean taste by early Chinese immigrants to Korea, Korean-Chinese cuisine (although called Chinese by Koreans) is a huge part of Korean food culture. Korean-Chinese restaurants are everywhere in Korea. Every Korean especially loves the two noodle dishes, jajangmyeon and jjambbong. Oftentimes, Koreans have a hard time choosing between the two when eating out.
You will find it surprisingly easy to make this popular bowl of noodle soup at home with easy-to-find ingredients. Restaurants use hand-pulled noodles (that are a tad chewy), but for home cooking you can find ready-made fresh noodles at Korean markets. Another option is to simply use spaghetti or linguini noodles. The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner, lighter taste. This soup also incorporates pork, chile-infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!
When I was 9, my uncle had a clam bake. He drove four hours in his banana-yellow 1965 Chevy pickup truck to the Massachusetts coast and filled the back with bushel baskets of clams packed in ice and seaweed. Then he returned to his house in Vermont where he’d invited about 100 folks and hired a local rock band to play while he baked clams and steamed huge cauldrons of corn over big fire pits. It was a hot July night and just at dusk it began to rain so hard we had to put a tent over the fire pit, which made for delicious, smoky corn. This is just another one of the great rules of the kitchen, that from mishaps you often discover wonderful things. I know that gastro-nostalgic moment influenced the way I make corn. Sweet corn with smoky pimentón always take me back to that rainy July night.
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Clams are one of the easiest foods to prepare. All you need to do is toss them in a pot with a little moisture, put the lid on until they open up, and enjoy. This recipe teams the clams with flavors that complement them nicely: white wine, garlic, and bacon. This recipe will yield a bit more broth than you might be expecting — all the better to sop up with some crusty bread.
Click here to see Sensational Summer Clam Recipes.
The pungent saltiness of fermented black beans adds depth of flavor and color to this crowd-pleaser. Perfect with just steamed rice and sautéed vegetables, or double the sauce and serve on top of fresh egg noodles to serve as a satisfying entrée.