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Scallops and Baby Clams with Broccoli Ginger and Soy Sauce Recipe


1 cup Small broccoli flowerets
1 tablespoon Soy sauce
2 oz Large sea scallops, about 3 pieces
1 tablespoon Olive oil
1/2 cup Chicken stock
1 tablespoon Fresh ginger juice, or 1/2 teaspoon grated ginger
8 littleneck clams or 12 cherrystone clams
Sea salt to taste


Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover.

Meanwhile, lightly sear the scallops on high heat in a small sauté pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately.

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