World flavors
Filipino Clam Ginataan
Coconut milk, ginger and chili leaves
- 25 min
- Easy
- Serves 3–4
Ingredients
- 12 razor clams
- 1 can coconut milk
- Ginger, garlic, onion
- 1–2 thai chilies, spinach or chili leaves
- Fish sauce, rice
Method
- Sauté ginger, garlic and onion.
- Coconut milk; simmer 8 minutes until slightly thickened.
- Season with fish sauce; chilies in.
- Clams for 2 minutes, then wilt in the greens.
- Over rice, sauce and all.
Tip. Let the coconut milk reduce and get a little oily — that is the flavor turning on.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.