Thursday, July 31, 2008


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

    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.

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Blood Moon

I captured this Super Blood Moon last January 2018 from our balcony.