White Clam Satay

White sate clam - Photographed by Acik Mardhiyanti / Acik Mdy

Do you like the clam menu? I cooked the clam menu yesterday. So, I think this is a good menu. We can cook clam with some spices. Call it “White Clam Satay”. Let’s check my recipe from my kitchen

Seasoning:

• 4-6 cloves of shallot 
• 3-4 cloves of garlic
• chili (add chili if you like hot and spicy)

Mash all of these seasonings!

Additional seasoning:

• ground pepper (I use pepper steak)
• 4-8 ttsp of sweet dark soy sauce
• 4 ttsp of salt soy sauce (or you can use salt)
• Add rosemary leaves if you like
• Add cumin if you like

Ingredient:

• white clam, about 800 gram
• Carrot (peeled and cut as you like)
• Bamboo skewer

Photographed by Acik Mardhiyanti / Acik Mdy

These are what you do:

• Boil the clams until the shells are just open
• Let it cool and remove the meat
• Put clams in a bowl, add seasoning that you mashed. Stir them well
• Prepare bamboo skewer, place clams and carrot on it. Cover with ground pepper, cumin, rosemary leaves, salt soy sauce, and sweet dark soy sauce
• Wrap it on aluminum foil, marinade for 1 hour
• After one hour, take them out, and open the wrap
• Heat up the oven about 3-8 minutes
• Arrange satay on a tray, and put inside in the oven about 40 minutes until 1 hour. (200 or 250 degrees Celsius)
• After 1 hour take them out from the oven
• Take a plate, arrange a satay on it. Cover with sweet dark soy sauce
• Enjoy your satay with boiled spinach, or cabbage and cucumber

Note:

• Written by Acik Mardhiyanti / Acik Mdy
• Photographed by Acik Mardhiyanti / Acik Mdy
• Do not copy this article without permissions
• Do not reuse these photographs anywhere else without permissions