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Clams in Hoison Sauce

Chef Xinh Dwelly's Clams in Hoisin Sauce

This recipe uses our fresh Manila clams in a preparation that is a wonderful example of the best Asian cuisine. Simple to prepare, yet abounding in complex flavors.

Ingredients

  • 4-5 pounds Taylor Manila Clams
  • ¼ cup butter
  • 1 medium onion, sliced
  • 1 tablespoon lemongrass, chopped
  • 1 clove garlic, minced
  • 3 tablespoons cooking sherry
  • 1-2 stalks celery, chopped
  • 3 tablespoons hoisin sauce
  • ½ lemon, juiced
  • 2 tablespoons sesame seed oil
  • 1 green onion, chopped, for garnish

Instructions

  • In a pan with a fitted lid, melt butter and brown garlic
  • Add onion, lemongrass, garlic, sherry, celery, hoisin sauce, lemon juice and sesame oil. Sauté lightly
  • Add washed clams to mixture, mix well and cover
  • Bring to boil and cook until clam’s open
  • Sprinkle green onions on top, cover & cook for 3-5 minutes
  • Serve and enjoy

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