Giant Surf Clams in Spicy Soy Sauce

He doesn't know this, but my husband plays a huge role in the types of seafood I prepare. He's a very lazy...I mean "efficient" connoisseur. He enjoys foods that are flavorful. But more importantly, he enjoys foods that require little or no effort on his part traveling from plate to palate. Coral prawns? Good. Crawdads? Bad. Lobster? Great. Crabs? God forbid! So when it comes to cooking bivalves, I selected giant surf clams that average approximately 7 inches in diameter and are filled with tender, sweet, and juicy meat.

I called on my brother's food creativity and expertise to help create this dish. After two attempts, I believe we can finally bless our mess and kiss the cook - Chef Blue Fire - as we present Giant Surf Clams in Spicy Soy Sauce.

Giant Surf Clams in Spicy Soy Sauce
Preparation: 10 minutes | Cook: 15 minutes | Serves: 2-3

INGREDIENTS

1	giant surf clam
1/4 cup	cooking white wine or rice wine
5	slices of ginger (for the steamed giant surf clam)
5	slices of ginger (for the spicy soy sauce)
1 tablespoon	cooking oil
1 tablespoon	sugar
3 tablespoons	clam juice (from the steamed clam)
3 tablespoons	premium soy sauce
1 tablespoon	oyster sauce
4 tablespoons	water
7-8	slices of jalapeño pepper
1 cup	chicken broth
1	package of a 2-ounce bean thread noodle
	sliced onion
	cilantro
	wedge of lemon

DIRECTIONS

1. Clean the giant surf clam by gently scrubbing the outer surface of the shell.
2. Place the cleaned clam on a plate. Lay the slices of ginger on the top surface of the clam. Pour cooking white wine over the ginger and clam.
3. Place the plated clam in Step 2 into a double boiler. Steam for 5-6 minutes, or 1 minute after the clam opens its shell.
4. Carefully remove the steamed clam from the double broiler. Lift the steamed clam and pour the clam juice into a container. Set the juice aside for the sauce. Discard the steamed slices of ginger.
5. Gentle open the steamed clam and remove the meat. Thinly slice the clam meat and set aside. Save the shell halves for serving later.
6. In a small bowl, mix the sugar, clam juice (from the steamed clam), premium soy sauce, oyster sauce, and water. Set aside.
7. In a small sauce pan, heat 1 tablespoon of cooking oil. Add the 5 slices of ginger and 3-4 slices of jalapeño and let their flavors infuse into the oil for about 1 minute on low heat. Add the mixture in Step 6. Once the sauce comes to a boil, remove and set aside to cool.
8. In a small pot, bring 1 cup of chicken broth to a boil. Cook the bean thread noodle in the broth until it turns clear. About 1 minute.
9. Remove the noodle and place it into the empty clam shell halves. Layer the thinly sliced clam meat on top of the noodle. Add the sliced onions and cilantro on top of the clam meat for garnish. Pour about 3-4 tablespoons of the spicy soy sauce over the clam, noodle, and garnish.
10. When you're ready to eat, squeeze a bit of lemon over the entire presentation, and enjoy.

Cooking Photo Gallery

Chef Blue Fire holds a giant surf clam in the palm of his hand.

Lush and fresh ingredients.

Simmering spicy soy sauce.

Plating and garnishing.

Chef Blue Fire enjoys the fruits of his labor.

Cá Kho Tộ (Caramelized Catfish in Claypot) and Canh Chua Cá (Sour, Sweet, and Savory Catfish Soup)

Pssst. I’ll let you in on a little secret. I’m still wearing my maternity clothing. I know! It’s been nine months since I delivered my bundle of joy, Lord R, but I can’t seem to shed these last few stubborn pounds. The culprit? Delicious FOOD! My world is surrounded by masterful cooks. And then, there is my loving, non-cook husband, whose kitchen arsenal is nothing more than the ubiquitous iPhone. Together, they cook up fine dishes I like to call Reservations. My iron-will turns to mush, and all thoughts of looking like Alessandra Ambrosio goes out the window. But don’t feel sorry for me. I happily carry my “curves” as I spoon mouthfuls of the most delicious creations.

For ickyBINKY’s very first Blue Fire recipe series, my lil’ brother and I percolated over a dish that would be special equaled only to our readers. We present to you not just one, but two of my all time favorite childhood dishes: Cá Kho Tộ (Caramelized Catfish in Claypot) and Canh Chua Cá (Sour, Sweet, and Savory Catfish Soup). Enjoy!

Cá Kho Tộ (Caramelized Catfish in Claypot)
Preparation: 10 minutes | Cook: 15 minutes | Serves: 4-6

INGREDIENTS

6 pieces	catfish steak cut about 1/2 inch thick per slice
2 cloves	garlic minced
1/3	medium onion bulb diced
2 tablespoons	cooking oil
2 tablespoons	soy sauce
1 tablespoon	balsamic vinegar
1/4 teaspoon	black pepper
1/2 teaspoon	sugar

DIRECTIONS

1. Clean the catfish cuts by rinsing them. Pat dry with paper towels. Set aside.
2. Mix together the soy sauce, balsamic vinegar, pepper and sugar in a small bowl. Set aside.
3. Heat the cooking oil in a 10-inch pan on high heat. Add the garlic and onion. Cook them until they are lightly brown.
4. Add the catfish steaks to the caramelized onion and garlic in the pan. Cook the catfish for 1 minute on each side.
5. Pour the sauce mixture from Step 2 into the pan. Reduce the heat to medium and cover the pan with a lid. Simmer for 3-5 minutes on each side of the catfish until the sauce begins to thicken and coat the catfish.

Canh Chua Cá (Sour, Sweet, and Savory Catfish Soup)
Preparation: 30 minutes | Cook: 20 minutes | Serves: 4-6

INGREDIENTS

1 pound	catfish or shrimps
1/4 cup	pineapple blended coarsely with 3 cups of water
1/2 cup	pineapple sliced into bite-size pieces
2	tomatoes each sliced into 6 wedges
1/2	medium onion bulb sliced into 6 wedges
1 cup	bạc hà (Alocasia odora; also called Night-scented Lily) or celery sliced at a diagonal
1 cup	bean sprouts
1 cup	okras sliced lengthwise
6 cups	water or vegetable stock
2 tablespoons	cooking oil
3 tablespoons	tamarind powder
3 tablespoons	sugar or rock candy
3 tablespoons	fish sauce
	chopped ngò ôm (Limnophila aromatica; also called Rice Paddy Herb) for garnish
	chopped green onions for garnish
	black pepper to taste

DIRECTIONS

1. Wash and prepare all the vegetables: pineapple, tomatoes, onion bulb, bạc hà, bean sprouts, okras, ngò ôm, and green onion. Set aside.
2. Clean the catfish pieces by rinsing them. Set aside.
3. Heat the cooking oil in a 6-quart pot on high heat. Add the onion and tomatoes and cook for about 2 minutes until they soften.
4. Add the 6 cups of water, blended pineapple, tamarind powder, sugar, fish sauce, and black pepper to the pot. Bring to a boil.
5. With the boiling soup mixture, add the the catfish and the remaining vegetables: bite-size pineapple pieces, bạc hà, bean sprouts, and okras.
6. Cook for another 5 minutes allowing the catfish to fully cook.
7. Serve in a large family-style soup bowl. Garnish soup with ngò ôm and green onions.

Cooking Photo Gallery

Clockwise from the left: Cleaned and prepped Canh Chua Cá vegetable medley; ngò ôm; bạc hà; okra

Simmering Cá Kho Tộ in pan.

Simmering Canh Chua Cá in pot.

Dinner is served.