Asian Style Clams & Lemon Orzo


The sea, the great unifier, is man’s only hope. Now, as never before, the old phrase has a literal meaning: we are all in the same boat.
Jacques Yves Cousteau

At last spring has sprung and it is crazy time here at the beach meaning no more leisurely trips over to the island from Friday through Sunday…Easter weekend begins with bumper to bumper traffic, crowded stores, endless waiting lines, and little or no parking for locals… That is okay as it is a great time to just to enjoy our little slice of paradise in our small town.  A day spent with planting or trying to plant a few herbs and broken hoses that force one into a change of clothes before the work has been started.  I swear that the squirrels ate chunks out of my hose and so my day progressed into nothing but failed attempts except for dinner…


Such briny tasting clams today simply tasted of cold salty waters and just perfect for a tossed together bowl of Asian inspired steamed clams.  Simply steamed and chock full of herbs just clipped for the occasion.  No, I didn’t measure a thing except I did count out 16 clams for myself as a dinner for one.  I just love splashed, dashes and pinches of stuff,  in Asian cooking a little goes a long way especially with the clams since less is better as I did taste the sweet briny clams above all!


Lemon-butter, basil and parsley orzo was pretty good as a side to the clams…cooked orzo drizzled with a little melted butter, lemon juice, parsley, cilantro and a dash of Not Yo Mama’s Cajun seasoning.

Now for the 16 clams, heat a wok or sauté pan add 2 teaspoons sunflower oil then add the clams, toss in a blend of 1 smashed and rough chopped fat clove of garlic, a few torn Thai, regular, or purple basil leaves, cilantro, mint, parsley, chives, 1 Thai or other hot chili pepper and green onions.  Shave (with a potato peeler) a little fresh peeled ginger over it all add about 1/4 cup sake or white wine, 1 teaspoon fish sauce and 1 teaspoon oyster sauce, cover and steam clams plucking out each one as the open.  I chopped two ribs of Bok Coy and heated just slightly in the broth, remove the herbs and Bok Choy, pour over clams, taste broth add a little to the clams.   Serve a little warm sake for sipping as you toss down the luscious  goodies from the sea…