Steamed Manilla Clams Ginger Soy by Drift Dining & Bar

“There is such an amazing variety of cultures and cooking styles with nationalities from all over the world that converge in Australia especially Sydney and so many fantastic chefs to learn from using the best produce around, I would say modern Australian is an influence of many cultures and nationalities using the freshest and finest ingredients and creative modern cooking technique.” – Chef Angus Harrison of Drift Dining & Bar

Clams – 800 g
Ginger thinly sliced- 3 gm
Shallot thinly sliced – 20 gm
Dark soy – 8 ml
Fish sauce- 5 ml
Sweet soy- 35 ml
Oysters sauce- 30 ml
Chinese cooking wine – 10 ml
Sesame seed oil- 5 ml
Caster sugar – 8 gm
Chicken stock- 250 ml
Red chili thinly sliced 6 gm
Garlic thinly sliced
Vegetable oil – 5 ml

Shallots thinly sliced – 20
Young ginger – thinly sliced
Fresh mint leaf – 3 gm
Fresh coriander leaf – 3 gm
Half fresh lime
Sesame seed oil 5 ml

The first thing you need to do is rinse and soak your clams in flowing fresh water for at least one hour the longer the better. By doing this the clams spit out the sand in side leaving you with the perfect clam with no sand ready to be cooked.

Once your clams are soaking, with a sharp knife, let the chopping begin. Thinly slice your ginger, chili ,shallot and garlic. Once sliced, mix them all together in a bowl.

Once the clams are well soaked, strain the water and dry well. Combine the clams with the ginger, garlic, chili and shallots. Then in a medium size pot add your vegetable oil, heat the pot until smoking hot then add your clams and thinly slice the ginger, garlic, chili and shallots. Stir quickly with wooden spoon making sure its fried off for one minute. Then add your soy, sweet soy, oyster sauce, Chinese cooking wine, oyster sauce, sesame oil and finish with caster sugar and chicken stock. Mix well then put the lid on the pot and let it steam out the clams for 2/3 minutes. Once the clams start to open they are ready to rock. Once clams have opened, turn off the heat as they will over cook and become rubbery.

 Okay so we are ready to serve. In a deep ceramic bowl spoon out the clams into the bowl then you will be left with a delicious rich Asian inspired broth with a complex depth of flavours. Pour the broth back over the clams.

To truly drive this dish home we will finish with the garnish visually, textually and flavour wise. This completes the dish. Once it hits the dinner table you truly feel like you’re in South East Asia. So in a bowl mix together your thinly sliced ginger, garlic, chili, shallot, your fresh mint and coriander leaves. Sprinkle this garnish over the top of the clams and finish with a drizzle of sesame seed oil and a squeeze of fresh lime juice.