XINH’S CLAMS IN HOISIN SAUCE

(Courtesy of XINH DWELLEY: XINH'S CLAM & OYSTER HOUSE)

This recipe from Taylor Shellfish Farms chef Xinh Dwelly uses our fresh Manila clams in a preparation that is a wonderful example of the best of Asian cuisine. Simple to prepare, yet abounding in complex flavors, this recipe can be served as an entrée or as a wonderful accompanyment to other dishes.

4-5 LBS. MANILA CLAMS                                       3 TBSP COOKING SHERRY

¼ C BUTTER OR MARGARINE                              1-2 STALKS CELERY CHOPPED

1 MEDIUM ONION (SLICED)                                   JUICE OF 1/2 LEMON

1 TBSP CHOPPED LEMONGRASS                        2 TBSP SESAME SEED OIL

1 CLOVE MINCED GARLIC                                     3 TBSP HOISIN SAUCE

1 GREEN ONION, CHOPPED (GARNISH)

In a pan with a fitted lid (large enough to hold 5 lbs. of clams) melt butter & brown the garlic.  Add onion, lemongrass, garlic, sherry, celery, hoisin sauce, lemon juice, and sesame oil. Sauté lightly. Add washed clams to mixture, mix well & cover. Bring to a boil & cook until clams are open. Sprinkle green onions on top, cover & cook for 3-5 minutes. Serve & enjoy!

BON APPETIT!

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