STEAMED COCKLES IN GINGER CILANTRO BROTH
This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).
Time 20m
Yield Makes 6 first-course servings
Number Of Ingredients 7
Steps:
- Rinse cockles in a colander under cold running water.
- Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
- Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.
SHRIMP IN A SPICY GINGER-CILANTRO BROTH - CLEAN EATING
This is out of the Fall 2008 clean eating magazine...So I made this tonight...7/21/12...mine turned out very much like the photo in the magazine...it was a pale yellow like chicken broth...not sure what happen with the 1st reviewer...I used steamed broccoli and threw in a touch of sliced chili pepper for additional color and heat...I do think that a splash of lime would really bring all the flavors together...hope you enjoy it!
Provided by teresas
Categories Chowders
Time 20m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
- Meanwhile, chop cilantro, including stems.
- Reserve 1 cup of chopped leaves for garnish.
- Thinly slice ginger.
- Crush garlic cloves with the flat side of your knife.
- Cut chili pepper in half: remove seeds if you want less heat in your soup.
- When broth is hot, pour into a medium saucepan.
- Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
- Simmer over medium heat for 5 minutes.
- Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
- Add shrimp and vegetables.
- Cook for 3 minutes.
- Garnish with cilantro leaves you've set aside and discard the rest.
LINGUINE AND CLAMS IN GINGER-SOY BROTH
Categories Ginger Onion Pasta Appetizer Quick & Easy Clam Bell Pepper Spring Healthy Jalapeño Cilantro Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange 1/4 cup cilantro on 1 half of foil. Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams. Place foil packets on heated baking sheets. Bake until clams open, about 20 minutes (discard any that do not open).
- Divide linguine among 4 bowls. Open 1 foil packet over pasta in each bowl to retain juices. Sprinkle with bell pepper and green onions and serve.
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