Ingredients with Measurements:
- 2 lbs fresh clams
- 2 tablespoons mắm nêm (Vietnamese fermented fish sauce)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 red chili pepper, sliced
- 1/4 cup water
Special Equipment Needed:
- Steamer basket or pot with steamer insert
Step-by-Step Instructions:
1. Rinse the clams under cold water and scrub them with a brush to remove any dirt or sand.
2. In a small bowl, mix together the mắm nêm, garlic, ginger, scallions, cilantro, vegetable oil, sugar, lime juice, and chili pepper.
3. Place the clams in a large bowl and pour the mắm nêm mixture over them. Toss to coat the clams evenly.
4. Add the water to the bottom of the steamer pot and bring it to a boil.
5. Place the clams in the steamer basket or insert and steam for 5-7 minutes, or until the clams have opened.
6. Discard any clams that have not opened.
7. Transfer the steamed clams to a serving dish and pour the remaining sauce over them.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 170
Fat: 5g
Carbohydrates: 7g
Protein: 23g
Sodium: 780mg
Substitutions for ingredients:
- Mắm nêm can be substituted with other fermented fish sauces, such as Thai nam pla or Filipino bagoong.
- Red chili pepper can be substituted with other types of chili peppers or chili flakes.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced lemongrass or kaffir lime leaves to the mắm nêm mixture for extra flavor.
- Use other types of seafood, such as mussels or shrimp, instead of clams.
- Add diced tomatoes or bell peppers to the mắm nêm mixture for a colorful and flavorful dish.
Tips and Tricks:
- Make sure to discard any clams that have not opened after steaming, as they may be unsafe to eat.
- Serve the steamed clams with crusty bread or rice to soak up the flavorful sauce.
- To make the dish spicier, add more chili pepper or chili flakes to the mắm nêm mixture.
Storage Instructions:
Leftover steamed clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the steamed clams, place them in a steamer basket or pot with a little water and steam for a few minutes until heated through.
Presentation Ideas:
Serve the steamed clams in a large bowl or platter, garnished with extra cilantro and sliced chili pepper.
Garnishes:
- Chopped cilantro
- Sliced chili pepper
- Lime wedges
Pairings:
- Crusty bread
- Rice
- Beer or white wine
Suggested Side Dishes:
- Grilled vegetables
- Steamed rice
- Green salad
Troubleshooting Advice:
- If the clams are not opening after steaming, they may be dead and should be discarded.
- If the mắm nêm sauce is too salty, add a little more sugar and lime juice to balance the flavors.
Food Safety Advice:
- Make sure to rinse and scrub the clams thoroughly before cooking to remove any dirt or sand.
- Discard any clams that have not opened after steaming, as they may be unsafe to eat.
Food History:
Mắm nêm is a traditional Vietnamese condiment made from fermented fish and is commonly used in seafood dishes.
Flavor Profiles:
This dish has a savory, umami flavor from the mắm nêm sauce, with a hint of sweetness and acidity from the sugar and lime juice.
Serving Suggestions:
Serve the steamed clams as an appetizer or main dish, accompanied by crusty bread or rice.
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Region: Vietnamese