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A Flavorful Stew with Clams and Tofu
This delightful stew combines the ocean’s bounty with hearty vegetables and tofu, creating a dish that’s both nourishing and flavorful. Ideal for a cozy dinner, this recipe guides you through the preparation of a clam and tofu stew that’s sure to impress.
Ingredients Overview
To begin, gather the following ingredients:
- 1 lb. small clams, preferably littleneck
- 1 piece of dried kombu, 5×3 inches
- 6 cups water
- 2 large or 4 small zucchini (14–16 oz.), halved and thinly sliced
- 1 small onion, halved and thinly sliced
- 5 garlic cloves, chopped
- 11 oz. silken tofu
- 3.5 oz. enoki mushrooms or 5–6 oz. beech mushrooms
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1 large egg, beaten
- 2 scallions, chopped
- ½ tsp. toasted sesame oil
- Handful of kosher salt
Preparation Steps
Step 1: Preparing the Clams
Start by filling a large bowl with cool water and mixing in a handful of kosher salt until dissolved. Add the scrubbed clams and let them sit for approximately 15 minutes. This process helps the clams expel any grit they may contain. Afterward, carefully drain and rinse them. If there’s a significant amount of grit, you may repeat the rinsing process with fresh water and salt. Set the clams aside once cleaned.
Step 2: Creating the Broth
In a medium Dutch oven or heavy pot, bring together a piece of dried kombu and 6 cups of water. Heat over medium-high until the water begins to boil and changes to a pale yellow while releasing a sea-like aroma, which should take about 5 minutes. Once the broth is ready, add the sliced zucchini, halved onion, and chopped garlic. Cook this mixture, stirring occasionally until the onion is translucent and the zucchini is nearing doneness, approximately 6 to 8 minutes.
Step 3: Adding the Main Ingredients
Next, carefully spoon dollops of silken tofu into the broth. Add the trimmed enoki or beech mushrooms along with the reserved clams. Gently press the ingredients down to ensure they are submerged in the broth. Cover the pot and cook until the clams have opened, which typically takes around 5 minutes, depending on their size. If some clams do not open, continue cooking for a little longer while checking every minute. Discard any clams that do not open after an additional 5 minutes. It’s important to avoid stirring too much to maintain the integrity of the tofu.
Step 4: Final Seasoning
Once the clams are done, lower the heat and skim any foam from the surface of the stew. Stir in the fish sauce, soy sauce, and salt. Taste the mixture and adjust the seasoning if necessary. Remove the pot from the heat and prepare to enrich the stew by slowly drizzling the beaten egg across the surface. Finally, add chopped scallions and drizzle the toasted sesame oil over the top.
Step 5: Serving the Stew
Cover the stew and allow it to sit until you’re ready to serve. This dish pairs beautifully with steamed rice, enhancing its heartiness and providing a wonderful contrast to the flavors of the stew.
This clam and tofu stew not only delivers a comforting meal but also showcases the rich flavors of the sea and the earthy textures of fresh vegetables. Enjoy this nutritious dish that beautifully merges ingredients for a satisfying dining experience.
Source
www.epicurious.com