Check out this culinary delight, a recipe that unfolds when chef David Chang hangs out with one of his best friends, René Redzepi — who happens to be the world’s top chef. From The Mind of a Chef, episode 6: René.
Maine Mahogany Clams with Beer, Fermented Black Beans, and Cilantro
- 3 tablespoons vegetable oil
- 4 ounces prosciutto, sliced ⅛-inch thick, chopped
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped Chinese fermented black beans
- 2 teaspoons chile paste
- 4 cups low-sodium chicken stock
- ½ cup Shaoxing wine
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 cup dark beer
- 1 tablespoon finely chopped ginger
- 3 pounds Mahogany or littleneck clams, scrubbed
- ½ stick (4 tablespoons) unsalted butter, cut into cubes
- 1 cup diced tomatoes
- 1 tablespoon toasted sesame oil
- 4 scallions, trimmed and thinly sliced
In a large pot with a tight-fitting lid, warm vegetable oil over medium heat. Add prosciutto, garlic, beans, and chile paste. Cook, stirring, until prosciutto begins to crisp and garlic softens, about 5 minutes.
Add chicken stock, Shaoxing wine, soy sauce, vinegar, beer, and ginger and bring to a boil. Reduce heat to maintain a brisk simmer and let cook, 15 minutes.
Increase heat to high and return to a boil. Add clams and cover. Cook, shaking the pot occasionally, until clams open, about 2 minutes. Reduce heat to medium. Using a slotted spoon, remove clams and divide among 6 warm soup plates or bowls.
Gradually whisk butter into sauce. Add tomato, stir to combine, and remove from heat. Whisk in sesame oil. Ladle sauce on top of clams. Sprinkle with scallions and serve immediately.
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FAQ
What are mahogany clams used for?
Are mahogany clams any good?
Can you eat mahogany clams raw?
What is the difference between mahogany clams and littleneck clams?
How do you cook mahogany clams?
Rinse off the mahogany clams with cold water to remove any sand or grit from the exterior of the shells. Add the water and wine to a small sauté pan, and bring to a full boil for approximately two minutes to reduce the amount of liquid. Add the clams, bring back to a boil and cook for about 7 to 10 minutes (They are done when they are open.
What to do with mahogany clams?
Although more clam experimentation is necessary, mahogany clams work well in dishes that contain additional flavors and spices. I’m thinking of trying them in a stew, perhaps Ciopinno, and in pasta sauces. Oh yes, I shall need to try them raw on the half shell as well.
What is a mahogany clam?
Mahogany clams are Ocean Quahogs, Arctica islandica. To the side you’ll see Maine mahogany clams with two littleneck clams on top to show relative sizes. The mahoganys ranged from 2 1/4 to to 2 1/2 inches across.
Are mahogany clams better than littlenecks?
The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher. In part they may have been tougher as they were larger as the pictures show. I also steamed them in plain water.