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Clams in Chili-Cilantro Oil
Ingredients:
1/4 cup any neutral vegetable oil like grapeseed or canola + more for cooking
a large handful of cilantro leaves, chopped
3 to 4 pieces small red Thai chillies, deseeded and thinly sliced
a pinch of salt
2 pounds clams
5 slices on one-inch long sliced fresh ginger
3 cloves garlic, chopped
1 shallot, chopped
1 cup Japanese sake or any dry white wine
1 cup water
1/2 teaspoon of shichimi togarashi (a 7-spice Japanese chilli powder)
Instructions:
1. Prepare the chili-cilantro oil in advance so it has time to steep. In a small sauce pan, heat about 1/4 cup of oil (or more, if you wish) until it is hot.
2. Mix cilantro, red chillies, and salt in a heatproof vessel, then pour the hot oil in, giving it a quick whisk to finish. Let sit for 2 hours at room temperature, or overnight in the refrigerator.
3. Meanwhile, prepare clams for cleaning. Tap open shells on any hard surface and discard those that don’t shut – those are dead. Scrub the clams one by one. Set aside in a large bowl.
4. Heat some cooking oil in a heavy bottom pot over medium heat. When oil is hot, add the ginger slices, garlic, and shallot, then fry for 1 to 2 minutes until fragrant.
5. Pour in sake or white wine, followed by the water, and bring to a full boil. Add the clams and stir for a few times. Close pot lid and let cook for 7 to 12 minutes, or until all or most of the shells are opened.
6. Discard unopened clams and set cooked clams on a serving dish. Drizzle the reserved chili-cilantro oil on clams. It is best when this oil is still warm, so warm it up in a saucepan before drizzling. Sprinkle with shichimi togarashi.
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