Clams in Bonito Stock

Last week I went to my local grocer for a bit of food shopping. Instinctively, I made a beeline to the seafood corner to look for my lovely fresh clams. Reality check: those aquariums are GONE! I cried tears of sorrow and mourning. Inside my head. Sigh.

In memory of those clam aquariums, here’s one I made before they disappeared forever.  Why not, right? Today’s recipes is rather simple if you have some stock ready for use. More specifically bonito stock! I found a bottle of this wonder stuff and started to use it in dishes to spruce up the flavour. It’s really salty so a little goes a long way.

This just basically consists of clams, ginger, tomato & bonito stock. By the way, are these razor clams?Clams in Bonito Stock 1

Random picture of the dinner ingredients that evening. Clams in Bonito Stock 2

Saute the ginger and tomatoes. I just like the kick ginger adds to seafood. Clams in Bonito Stock 3

Only closed clams, please. Discard the raw open ones. Clams in Bonito Stock 4

And now discard the closed cooked ones. Looking at this pic just made me hungry. Clams in Bonito Stock 5

The splash of bonito stock adds another level of fishy umami. Clams in Bonito Stock 6

And the chewy juicy clam flesh is gorgeous. I know some people who cannot stand the texture but I think I’m a textural person. It’s important to me. Clams in Bonito Stock 7

All that broth down there made for a nice little simple soup. Clams in Bonito Stock 8

I’m sad to see the fresh shellfish aquariums gone from my local grocer. Soon, I’ll find fresh clam again. I hope.

Here are some shellfish recipes I have made, reminiscing about all the lovely ones we’ve enjoyed the past few years:

Stirfried Clams (Kepah)
kepah3

Lemongrass Chilli Butter Clams
Lemongrass Chilli Kepah 5

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“These are the generations of Noah: Noah was a just man and perfect in his generations, and Noah walked with God.” {Genesis 6:9}

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Razor Clams in Bonito Stock
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 4
Ingredients
  • 1.5 lbs (700 kgs) Clams
  • 1 tbsp Canola Oil
  • 2 inch piece Ginger, cut into matchsticks
  • 1 Tomato, cubed
  • ¼ cup Bonito Stock
Steps
  1. Pick out open raw clams and discard. Wash the rest thoroughly.
  2. Heat up a pan with oil on MED HIGH.
  3. Toss in ginger matchsticks & tomato. Saute for 1 minute until ginger is fragrant.
  4. Add in clams & bonito stock.
  5. Cover and leave to steam for 1-2 minutes, stirring occasionally until every shell has opened.
  6. Discard those that are still closed.
  7. If sauce is salty, add a splash of water.
  8. Pour out and serve hot!

Comments

  1. Question: What exactly is bonito stock?

    I love how simple and savory this dish is. I’m not the biggest clam fan, sadly, but my husband LOVES them, so this might be a nice surprise for him someday!

    • Hey, Erin! Turns out, according to Nami, what I’ve used is dashi stock, not bonito stock. Yikes. Sorry for that. Dashi is a type of sea kelp… seaweed if you will. It’s boiled to produce a simple stock used in all Japanese cooking. If you’ve had ramen or miso soup, it’s generally made using a base of dashi stock. 🙂

      Oooh… simply cooked clams are the best! Your husband will certainly enjoy it.

      • Aaaaaaaaaah. I DO know what dashi is! No worries, lady! So the question is: What is bonito stock? Curious minds want to know. 😉

        And yes! He’ll love these. I cannot wait, and I hope I can find some fresh clams for him soon.

        • Ah LOL. Right. It’s just some really concentrated stock made of dashi. They sell them by the bottles. I guess it’s the liquid equivalent of a bouillon soup cube but in dashi/bonito flavour. And I find that I don’t need too much because it’s quite salty too. Does this satisfy the curious cat in you? 😛

  2. Great use of white dashi stock! I’d love to eat these clams! I learned that when I tried making steamed fish from this cookbook, I learned to add tomatoes on the bottom. Never knew till then that seafood and tomatoes go so well together (well I had tomato and seafood pasta before tho but I mean in Asian dishes….). This looks great!

    • Oooopsies! Is this dashi instead of bonito stock? The English translation on the label tricked me! LOL. It said bonito stock and so that’s what I wrote. The actual packaging is fully in Japanese and the grocer attached a little sticker on to help the uninitiated (ie: ME) figure out what they are. I guess I’ll leave the title as is and hope readers have a peek at the comments.

      I love tomatoes and seafood! Something about the fresh tartness that complements the salty rich flavours of seafood. Thanks for your sweet words. 🙂

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