As a food enthusiast, I have always been attracted by the versatility of frozen clams. They are not only convenient but also open the door to cooking possibilities. Here, I share some favorite recipes that showcase the best features of frozen clams.
Creamy Mushroom Clam Soup from Costco – Soup with the Most Clam Meat
I just love the clam chowder in Seattle, it’s such a treat! My favorite spot is Parker Market. Their chowder is always spot on. Duke’s Seafood also has a great version. But the best? That’s at Luna Sea Fish House, a cozy little place I discovered on a road trip.
Usually, clam chowder is served with bread, which balances out the saltiness and the sometimes sparse clam meat. But making it at home is the real deal – it’s super simple and only takes about 5 minutes to whip up.
Cover the clam soup with damp kitchen paper and microwave for 3 minutes. Remove the kitchen paper, add a large amount of clam meat, and microwave for 30 seconds.The saltiness is just right, and the clam meat is tender and flavorful. It’s really delicious.
Costco Creamy Clam and Mushroom Thick Soup
It’s also great to make Western-style creamy clam and mushroom soup, super fresh!
It’s just that the steps are not that simple. First, you need to clean the clams by rinsing them with water and letting them stand in a water, oil, and salt mixture for 1 hour to remove any sand.
1. Boil water and add scallions and ginger to remove the fishy smell. then add the cleaned clams and boil over high heat until the clams open, then remove them and take out the clam meat.
2. Prepare butter, onion, chopped mushrooms, and slices. Heat up the pot and stir-fry the butter over medium to low heat. Add chopped onions and stir-fry until soft, then add mushrooms and continue cooking until both are soft. Add clam meat and stir-fry until fragrant. Serve and set aside.
3. Add a small piece of butter to the pot and turn to low heat. After melting, add two spoonfuls of flour and stir evenly over minimal heat. Then add boiling water and bring to a boil over high heat. Stir until there are no lumps.
4. You can then add milk or cream to the pot and the pre-fried onion, mushroom, and clam meat. Boil over high heat for 3-5 minutes, add salt and black pepper to season. After being cooked, you can also add chopped parsley and cilantro. The result is a thick and delicious soup, perfect for Thanksgiving or Christmas.
Minced Garlic Flower Armor Pork
Ingredients:
1) Frozen Flower Armor Meat, Garlic, Garlic Sauce
2) Mixed seasoning: 1 spoonful of oyster sauce, 1 spoonful of soy sauce, 1 spoonful of potato starch, half a bowl of water, salt
Method:
Wash the turtle meat; Cut garlic into small sections. Heat the oil in a pan and fry the garlic until soft. Add 2 spoonfuls of garlic minced chili sauce and stir-fry until fragrant. Add the turtle meat and stir-fry. Pour in the mixed seasonings and stir-fry until the sauce thickens.
Stir-Fried Clam Meat with Scallions
Sam bought a large pack of frozen clam meat, which was a pleasant surprise for clam enthusiasts. It can be used to stir-fry with eggs or to make soup, making it very convenient to have a pack of frozen clam meat when not wanting to go to the seafood market to deal with fresh clams.
Ingredients: clam meat, edible salt, scallions, ginger, garlic, cooking wine, soy sauce, oyster sauce
After thawing the clam meat, rinse it twice or three times with clean water until the water is clear. Add scallions, ginger, cooking wine, and a little salt and cook for five to eight minutes. Stir-fry ginger, garlic, and chili in a pan, then add the clam meat and stir-fry until the cooking wine evaporates. Season with salt, soy sauce, and oyster sauce, and add chopped scallions before serving.
Stewed Clam in White Wine Soup
Ingredients: 2kg clams, 15ml olive oil, 100g minced scallions, 3 cloves garlic, minced, 100ml White Wine, 500g Fish stock or Chicken stock, 30g butter, 2g chopped cilantro or parsley, Lemon wedges for serving
Method:
1. Rinse the clams thoroughly with cold water and clean any gravel or dirt on the shells. Soak the clams in salt water for at least 1 hour, but preferably 2-3 hours, during which time you will see the clams spitting sand into the water. Rinse the shells again with cold water before use.
2. Heat olive oil in a pot over medium-low heat, add scallions and garlic, and stir fry until translucent, about 3 minutes. Add white wine and boil off the alcohol. Then add the broth to the pot and bring to a gentle boil. Add the clams, cover with a lid, and simmer over low heat for about 7-10 minutes until the clams open.
3. Stir in the butter and garnish with cilantro or parsley. Serve with lemon slices. Enjoy the clams alone or pair them with bread or pasta.
Spicy Fresh Clams
Ingredients: Frozen clam meat
Seasoning: Light soy sauce, Vinegar, Garlic, Millet, Sesame, Mustard sauce, Salt, Sugar, Thai sweet and spicy sauce
Method:
1. Boil the clam meat in clean water with a spoonful of cooking wine.
2. Drain the clam meat and add soy sauce, vinegar, garlic, millet, sesame, mustard sauce, a small amount of salt and sugar (optional), and Thai sweet and spicy sauce. Mix well and refrigerate for a while before serving.
