Asian Style Stir Fried Clams
I love using clams, though the meat in each shell may be so small they do give a lot of flavours to every dish that it is a part of, flavours you cannot get from other seafood. Too bad this lovely sea shells are seasonal in New Zealand so I can’t have them whenever I have cravings for it as they come so expensive, but now it started showing up again in Asian Markets so it’s a good time to get some.
Clams characteristics are not just about taste in fact there are a lot of health benefits that come with it here are some:
- It packs a lot of iron even beef steaks and liver is beyond comparison. To illustrate an 80 grams of clams has about 24 milligrams of iron which is more than the RDA of most adults.
- Clams are a good source of lean protein, there are 20 grams of protein and less than two grams of fat in an 80 grams of clams, that’s nealry the same quality of protiens you get from chicken.
- Clams are also a good source of phosphorus which is good for proper formation of bones and teeth.
- Clams contain a very good amount of potassium which helps the body in maintaining blood pressure and regulating heart function.
- Clams are also rich in vitamin A, which is the the body needs to aid in maintaining a healthy skin and vision.
- Clams contain 140 milligrams of omega-3 acids per 100 grams
- It also contains zinc, copper, manganese and selenium.
These are good benefits that you can get from clams but I only know several recipes for this wonderful ingredient that is why when I buy these the end result will only rotate on Clams in White Wine, Spaghetti with Clams, Clam Chowder and this recipe which is one of my Asian inspired freestyle creation, so to add more recipes in that measly collection can you share them to me? I would love to try them out.
6 cloves garlic, minced
2 large tomatoes, chopped
1 thumb sized garlic, sliced into matchsticks
4 stalks spring onions, sliced
1 1/2 cup water
2 tbsp oyster sauce
1 tsp sesame oil
freshly ground black pepper
- In a wok add oil then sauté garlic and ginger.
- Add tomatoes and stir fry for 2 minutes.
- Turn heat to high then add clams, water and oyster sauce, cover and simmer while mixing occasionally in high heat until water is reduced into a thick consistency.
- Add sesame oil and spring onions then season with salt and freshly ground black pepper.