Rice Pot with Bamboo Shoots and Clams
….After removing the sediment from some clams yesterday, I made this rice pot with clams and bamboo shoots. We like clams, but I hesitate to buy clams. It is very difficult for me to remove the sediment from clams. Choose ones that are closed with whole shells, because if they are alive, they will close up. They should smell nice and not stinky at all. Discard any that won’t close or have chipped or cracked shells. You can try tapping any open ones, and if they don’t close up that means they’re dead and you should get rid of them. I bought little neck clams, very fresh. First of all, I made some clam broth for the rice pot. I added clam broth instead of anchovy broth and reduced some amount of the broth, because fresh clams will bring out moisture. Also bamboo shoots and clams were a great combination.
Servings: 2
Time: 30 minutes plus 2 hours for removing the sediment clams with sea salt and water
Ingredients:
- 1500 g little neck clams, cleaned and removed the sediment
- 1 bamboo shoots, sliced
- 300 g rice, cleaned and shift with a strainer
- 270 ml clam broth(500 g clams + 400 ml water), fresh clams will bring out moisture(usually 300 ml)
- 1 tbsp sesame oil
- chives for garnish
- jalapeño for garnish
- red pepper for garnish
For soy sauce:
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp chili pepper
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tbsp sesame seeds
Cooking Instructions:
- Put the clam into a bowl and add the sea salt and 6 cup water into the bowl. Cover the bowl with a lid for 1–2 hours(remove the sediment).
2. After 2 hour, drain and rinse the clams several times(I rinsed 8–10 times) until the rinse water is clean, rubbing and scrubbing the clams with your hands under running cold water. Sift the clams with strainer.
3. Heat a pot with medium high heat and add 400 ml water and 500 g clams into the pot to boil until the clams open. Sift the clam with a strainer(keep the meat and broth separately to use it).
4. Mix the soy sauce, muscovado, chili pepper, sesame oil, water, and sesame seeds into a bowl well and set aside.
5. Heat a pot with medium heat and add the sesame oil into the pan.
6. Add the cleaned rice into the pot and stir them for 1 minute.
7. Add the clam broth into the pot to boil them for 5 minutes with a lid.
8. After 5 minutes, add the bamboo shoot and clams onto the top of the rice. Heat down the pot to low heat and keep boiling them for 7 minutes until the clams open with the lid.
9. Turn off the heat and leave the pot as is for 3–4 minutes with the lid.
10. After 3–4 minutes, sprinkle the chives, jalapeño, and red pepper on top of the rice pot.
11. Serve it hot with soy sauce(remove the clamshells and mix them lightly).
You can also view this recipe on instagram.
