Steamed Clams with Ginger and Garlic

This simple dish of steamed clams is flavored with ginger, garlic, and toasted sesame oil, and produces a wonderful aromatic broth.

From Nobu West by Nobu Matsuhisa and Mark Edwards/Andrews McMeel Publishing

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Ingredients

2 cloves garlic, sliced		1 cup Dashi
1-inch piece of ginger, peeled and cut into thin strips		soy sauce
1 tablespoon grapeseed oil		freshly ground black pepper
1 1/2 teaspoon toasted sesame oil		2 lbs. clams in shells
1 leek, white part only, cut lengthwise into long strips

Total:

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1
Wash the clams thoroughly and place in a saucepan with the rest of the ingredients, except the soy sauce and pepper. Cover with a lid and cook over high heat for 10 minutes, or until the clams have opened.
2
Transfer the clams to a suitable dish, discarding any that have stayed closed. Add soy sauce and pepper to taste to the cooking liquid and then pout this over the top of the clams.’

You can also use this method with mussels, and both make great dressings for noodles and pasta.

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