Tom Yum clam Marinière with vermicelli.
A Thai-French fusion that evolved from my craving for Moules Marinière but with a spicy kick!
The famous term Tom Yum in Thai literally means spicy soup. With that in mind, you can adapt the essence of Tom Yum into any soup you like.
This is a quick and delicious dish that follows the delightful Mariniere way of
cooking mussels in onions and white wine.
Before adding the white wine, mix in a tablespoon of Tom Yum paste. You could also make this with mussels or even mix seafood. The flavour is intense. It is best serve with thin noodle or pasta.
Prep time:10 mins
Cook time: 30 mins
1 kg clams
50g unsalted butter
1 tbsp diced bacon
200g of cherry tomatoes, halved
2 shallots chopped
1 glass of white wine
1 -2 tbsp of Tom Yam paste ( recipe below)
Rinse and clean the clams.
Gently heat half the butter in a roomy pan with lid. Add the bacon and shallots and leave to fry until soften not brown.
Add the tomatoes and cook gently for 5 minutes.
Add 1 tbsp of Tom Yam paste and stir to mix
Tip in and the wine and stir to mix every together before add the the clams. Cover tightly and shake over the heat. Leave it to steam on gentle heat for about 8-10 minutes. Remove from the heat immediately.
Finish with chopped coriander and served with vermicelli.
Tom Yam paste for this dish
1 long Thai red chilli ( Prik Chee Fah), finely sliced
1 minced garlic
1 tbsp coriander roots chopped
1 tsp salt
1/4 cup of sugar
1/4 cup of white wine
Pound together chilli, garlic and coriander roots then transfer to a saucepan with the rest of ingredients. Simmer stirring for 5 minutes.