Recipe courtesy of Rick Moonen

Razor Clams with Fermented Black Beans and Holy Basil Paste

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
Share This Recipe

Ingredients

2 teaspoons ginger, minced

2 teaspoon garlic, minced

2 tablespoons olive oil

14 razor clams

2 tablespoons cilantro, chopped

4 tablespoon scallions

8 Kafir lime leaves

10 Thai Basil leaves

4 tablespoons fermented black beans

4 tablespoons Sherry vinegar

8 ounces chicken stock

2 tablespoons holy basil paste (recipe follows)

6 tablespoons tomato concasse

Juice of 1/2 lemon, plus wedges for garnish

3 tablespoons butter

Salt and pepper

HOLY BASIL PASTE:

2 cups hoisin sauce

1/2 cup red curry paste

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 cup basil leaves

1 cup fermented black beans

1 cup cilantro

1/4 cup lemon juice

Directions

  1. Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.

HOLY BASIL PASTE:

  1. Combine ingredients in a blender and puree.

Sauteed Razor Clams over Linguini

Clams Oreganata

Crostini of Clams, Mussels, and Shrimp

Vongole al Cartoccio: Clams Cooked in Foil

Oven-dried Tomato Snacks

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

Southwestern Soup

🤤 More Drool-Worthy Recipes