Take your taste buds on a culinary adventure as we explore the delightful marriage of flavors in linguine and clams in ginger soy broth. Immerse yourself in a symphony of umami, salty, and sweet as tender linguine dances harmoniously with succulent clams, all enveloped in a flavorful broth infused with the aromatic blend of ginger, soy, and a hint of garlic. This dish promises a delightful journey for your palate, leaving you craving more with every bite.
Here are our top 8 tried and tested recipes!
LITTLENECK CLAMS WITH TAMARIND-TOMATO BROTH, SCALLION, GINGER AND CELLOPHANE NOODLES
Steps:
- In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.
- Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.
- Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside.
- Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls.
- In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok.
- Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.
LINGUINE AND CLAMS IN GINGER-SOY BROTH
Categories Ginger Onion Pasta Appetizer Quick & Easy Clam Bell Pepper Spring Healthy Jalapeño Cilantro Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange 1/4 cup cilantro on 1 half of foil. Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams. Place foil packets on heated baking sheets. Bake until clams open, about 20 minutes (discard any that do not open).
- Divide linguine among 4 bowls. Open 1 foil packet over pasta in each bowl to retain juices. Sprinkle with bell pepper and green onions and serve.
LINGUINE WITH CLAM SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions until al dente.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
- Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.
SPICY ASIAN-STYLE NOODLES WITH CLAMS
Provided by Sharon Buck
Categories Pasta Shellfish Sauté Dinner Seafood Clam Noodle Bon Appétit Florida Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
- Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.
LINGUINE WITH CLAMS IN PEPPER BROTH
Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
- Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
- Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.
LINGUINE WITH CLAMS AND PORCINI MUSHROOMS
A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!
Provided by JRZMOM
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
- Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
- Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
- Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 49.2 g, Cholesterol 7.7 mg, Fat 8.6 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 209.3 mg, Sugar 4.4 g
COCONUT BROTH CLAMS RECIPE BY TASTY
Here's what you need: littleneck clam, cold water, sea salt, sourdough baguette, olive oil, sea salt, coconut oil, medium red onion, lemongrass, fresh ginger, garlic, red pepper flakes, dry white wine, brown sugar, fish sauce, vegetable broth, full-fat coconut milk, scallion, fresh cilantro
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
- Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
- Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
- Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
- Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
- Brush each slice with olive oil and sprinkle with salt.
- Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
- Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
- Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
- Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
- Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
- Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
- Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
- Enjoy!
Nutrition Facts : Calories 1273 calories, Carbohydrate 90 grams, Fat 66 grams, Fiber 2 grams, Protein 69 grams, Sugar 14 grams
LINGUINE AND CLAM SAUCE
This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.
Provided by Peg
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
- Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.
Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g
Tips:
- Use fresh clams. Fresh clams will have a briny, sweet flavor and a firm texture. Avoid clams that are cracked or have open shells.
- Soak the clams in cold water for 30 minutes before cooking. This will help to remove any sand or grit from the clams.
- Use a large pot to cook the clams. This will give the clams plenty of room to open up and cook evenly.
- Bring the broth to a boil before adding the clams. This will help to kill any bacteria that may be present in the clams.
- Cook the clams for 5-7 minutes, or until they are all open. Do not overcook the clams, as they will become tough and chewy.
- Serve the clams immediately with your favorite sides. Some popular sides for clams include linguine, rice, or crusty bread.
Conclusion:
Linguine and Clams in Ginger-Soy Broth is a delicious and easy-to-make seafood dish. It is perfect for a quick weeknight meal or a special occasion. The ginger-soy broth is flavorful and aromatic, and the clams are tender and juicy. This dish is sure to please everyone at the table.
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