Thursday, July 31, 2008

Clams

  • 1 kg. clams
    2 tbps. oil
    2 cloves garlic, chopped
    1 small onion, chopped
    1 small thumb-size ginger, chopped

    Procedure:
    Wash and clean clams in cold water. (Water will help to remove the sand from the clams). In a deep pan, saute onions & ginger in hot oil, add clams (don't put water unless your recipe is for a soup) they release a natural salty juice and cover pot and cook over high heat about 5 minutes or just until clams open. Do not overcook as clams becomes tough (discard clams that will not open).


    Tips: Do not put salt. Clams juice are naturally salty. If you'll make a clam soup then add about 8 cups of water and salt to taste.

No comments:

26th year Cancer Survivor

This day I am celebrating my 26th Anniversary as Peri-Ampullary Cancer Survivor. I thank my family, relatives, friends, my Surgeon for t...