I'm having fun with my life and it's already September! In a heartbeat, we will talk Thanksgiving soon and celebrate for 2012. It's hard to believe the year is almost over. I feel the same way with this cooking group. I don't remember how many months it has been but it feels so great to be in the group. That's right; it's that time of month again. This month is cooking with wine! Don't tell me this doesn't excite you. Who doesn't like wine!? Although you may not be a drinker, believe me alcohol makes food taste much better!
I'm a lightweight; however, when it comes to cooking, I pour wholeheartedly in and sink myself in aroma. This dish is a simple dish but with my take on the sauce. I was originally going to use Sake as a substitute for the wine ingredient but I realized I had Chinese wine- Dragon's Hollow- I won from Trix at Tasty Trix for her giveaway. They claim that they're the first premium wines produced in China. I got an un-oaked Chardonnay. I'm not a wine expert so I'm not able to tell you much about flavor. All I know is it tastes good. Feel free to use any wine you like or Sake.
Thai chili paste is a key ingredient here. Its flavor is bold. It's used in cashew nut chicken and spicy noodle (Pad Kee Mao) if you've ordered it at a Thai restaurant. I think it would be interesting to make a sauce out of it and with wine!
This sauce has a kick. If you have low spicy-tolerance, sorry, this dish isn't for you.
I used red basil instead of regular basil because it has a licorice flavor and goes well with Asian cuisine. You can serve over cooked noodles, rice, or bread.
Manila Clams with Chinese White Wine Chili Paste SauceYield: 6 servings
Ingredients:3 lbs Manila clams
3 Tbs Thai chili paste
1/2 cup Chinese wine or Sake
1/4 cup Chicken stock
1 Tbs sugar
1/2 yellow onion, thinly sliced
3 garlic cloves, minced
1/2 Tbs fish sauce
1 packed cup red basil
1 Tbs walnut oil
|Sauté onions, garlic, and chili paste|
|Reduced wine and chicken stock|
- Heat up large sauce pan. Add oil. Swirl to coat.
- Add onion and saute until it's translucent. Add garlic. Cook until brown.
- Add chili paste. Stir a few times. Add wine. Simmer until it's reduced by half.
- Add chicken stock, sugar, and fish sauce. Gently simmer until it's reduced by a quarter.
- Add clams. Close lid and shake occasionally. Cook until all clams are open. Discard ones that are close. Adjust seasoning.
- Turn off the heat. Add basil and stir a few times.
- Serve with cooked noodle or serve as appetizer.
|Turn off the heat and add basil to finish|
|Serve it as appetizer or meal with bread or noodles|
|Or serve it over cooked noodles|
|Have you tried a Blue Marlin fillet? Man, this fish is meaty and it almost tastes like chicken!|