“When my husband and I dined there a week or so ago, we had the best Ginger Steamed Clams we had ever tasted. I would like to recreate something like that here at home in Minnesota but have no clue where to begin.”
Chef Ken Schloss graciously typed us up a recipe for Robin, and we wanted to also share it with our entire Huggo’s family! Please enjoy our recipe at home or if you’re feeling lazy just come in and we’ll cook up a batch of clams for you!
Ginger Steamed Clams
4 tablespoon butter
1 ½ tablespoon Ginger, minced
4 cloves Garlic, minced
1 cup sake
2 lbs. littleneck Clams
3 tablespoon fresh parsley, chopped
1 small lemon cut in wedges
Crispy long rice, fried in oil for garnish
1 Hawaiian chili, sub: Jalapeno is fine
- Add the ginger, garlic, chili and butter and cook in the pan, for 2 minutes.
- Add clams and cover the pot for 5-7 minutes, stir occasionally until clams open.
- Add the parsley and garnish with the fried long noodles and lemon wedges.