Hey everyone, how’s it going? The Formula 1 race just took place in the Singapore Grand Prix, and I’ve had quite a hectic time lately. Although my previous sentence might have made it sound like I was rubbing shoulders with Lewis Hamilton, there’s no connection between me and F1! 😀 In reality, I’ve been swamped with work, and my health wasn’t at its best for about three days. Fortunately, my niece stayed over to help me with my baking because I had a ton of mooncake orders to fulfill. Are you folks familiar with mooncakes?
Mooncakes are really popular over here. The origins of mooncakes can be traced back to ancient China. Today, they stand as symbols of good fortune and prosperity and they are now an essential part of the Mid-Autumn Festival celebrations. Mooncakes are now enjoyed by people of all races, not just Chinese. This year, I baked approximately 200 mooncakes. It was both physically demanding and profoundly therapeutic.
Moving on, let’s dive into the recipe I’m excited to share today. This dish is an absolute breeze to prepare. The briny clams, buttery sauce, and aromatic garlic and curry leaves come together perfectly, and the hint of spice from the bird’s eye chilis adds a delicious kick however you can omit them if you prefer a milder dish.
For those who may not be experienced in cleaning clams, it is pretty simple. Just soak them for 20-30 minutes. This step helps eliminate any sand or grit that might cling to them. If clams aren’t your preference, you can easily substitute them with prawns or mussels and they work just as well!
These Creamy Garlic Butter Clams offer a blend of sophistication and simplicity, making for an effortlessly delightful dinner choice that doesn’t require too much thought. Serve them with a crusty toasted baguette for sopping up all of the delicious sauce. I personally enjoy these with some steamed rice. Alternatively, you can serve them over a bed of freshly cooked pasta like linguini or spaghetti.
Why wait any longer? Round up your ingredients and prepare this delightful creamy garlic butter clams recipe for a quick and satisfying meal. I’m pretty sure this dish will become a cherished addition to your culinary repertoire. Bon Appetit!
- 1kg white clams
- 2 tbsp butter
- 4 cloves garlic, minced/blended
- A handful of curry leaves
- 3-4 bird's eye chilli (omit if you prefer it not spicy)
- 1 large onion, cubed
- ½ tsp red pepper flakes
- ½ cup heavy cream
- Salt to season
- Soak clams in cold water for at least 30 minutes; drain well.
- Melt butter in a pot. Add curry leaves and saute for 30 seconds.
- Add garlic and sauce for another 30 seconds.
- Mix in onion and bird's eye chilli, if using.
- Stir in cream, salt and chili flakes.
- Add clams, reduce heat to low; cover, with a lid and cook until the clams have opened, for a few minutes.
- Discard any unopened clams.
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