Summer is coming to an end and ZICO happened to ask if I'd be interested in coming up with some recipes that could include their chilled coconut water. Since it is something so light and pure (it's 100% chilled coconut water with no added sugar!), I decided to use it for something simple that doesn't require much time to cook to preserve the freshness of the coconut water and other ingredients. Steamed clams is one of my favorite dishes and it's super easy to make - perfect as an appetizer or main course.
Steamed Clams with ZICO Chilled Coconut Water and Sake
2-3 dozen hard shell clams (clean and scrub the outer shells well)
2 tablespoons olive oil
6-9 cloves of garlic (peeled and minced)
1 cup ZICO chilled coconut water
1 cup sake
1/4 cup of parsley (chopped)
pinch of salt and pepper
Use only firmly shut clams
Heat olive oil in a pot on medium heat, put in garlic and saute for 3-5 minutes or until slightly brown.
Pour in coconut water and sake, then turn up the heat to high. Add clams and close the lid for about 5-6 minutes, then shake the pot few times without opening the lid to make sure clams are able to open up.
Turn off the the fire, remove clams with a slotted spoon (discard clams that did not open) to a big shallow bowl. Add parsley, salt and pepper to broth, then pour broth over the clams.
*This dish can be served with baguette, dinner rolls or steamed rice. To make it more "summer-ie", try chilling the broth in the fridge for few hours and turn it into a cold dish.
Partnering with GapKids to share our little city guide, where Miss V and I usually go to during Summer.
Every beginning of our summer vacation we'd celebrate with a feast at Bottega Louie. This summer is extra special because my Miss V just graduated from elementary school!
We love spending the day at LACMA - it has modern art that I like and classical art that Miss V likes.
Summer gets HOT in L.A. and Miss V and I love hopping into Sweet Rose Creamery for a big scoop of mint chips ice cream whenever we can.