THAI SPICY BRINY COCKLE SALAD

THAI SPICY BRINY COCKLE SALAD

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AS HAPPY AS A CLAM

It’s veterinarian-day for me again, how about you?  Whatever your day’s like, appetize it with this spicy, herby, briny and juicy cockle salad (you heard right), from one of Fatty Crab’s and Fatty Cue’s Zak Pelaccio.  It tastes like the ocean with an attitude, certainly one of my favourite, and most interesting and delicious treatment of shellfish yet.  And I promise it will kick-open your palette, get you ready for whatever that’s on your plate.  Wish you a day as happy as a clam.

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Serves:  4 as appetizer

Adapted from Zak Pelaccio’s Eat With Your Hands

I like to use an assortment of cockles and clams for this dish.  In this case, tiny cockles for their meats plus larger/prettier clams for their shells.  You can choose whatever variety you like.  The original recipe does not include the kaffir lime leaf, but I added it because I think it gave the dish a sharper edge.  Use if you have it available (they freeze really well in the freezer).


THAI SPICY BRINY COCKLE SALAD

Ingredients

  • 3 lbs assortment of cockles and clams
  • 2 tbsp extra virgin olive oil
  • 1/4 cup rice wine or white wine
  • 2 ~ 3 small red Thai chili
  • 2 cloves garlic
  • 1 lime leaf (if available), with the stem removed
  • 3 tbsp lime juice
  • 2 tsp fish sauce
  • 2 tsp light brown sugar
  • 4 small Asian shallots, finely sliced
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped cilantro

Instructions

  1. Bring 2 tbsp of extra virgin olive oil and 1/4 cup of rice wine (or white wine if you prefer) to a boil. Add the clams and cover the lid. Cook for 2 min, then remove the lid and start picking out clams as they open (clams open at different speed so this way, you can avoid over-cooking them). Once all the clams have opened, continue to simmer the liquid until it's reduced to 1/4 cup.
  2. Meanwhile, remove the clams from the shells (you should have about 1 cup of clam-meats). Keeping a few shells that are bigger and prettier.
  3. In a stone-mortar, mash the red chili, the garlics and lime leaf until paste-like. Add the lime juice, fish sauce, light brown sugar, finely sliced Asian shallots, chopped mint leaves, chopped cilantro and the clam-meats. Mix to combine.
  4. Scatter the preserved shells over the serving platter, then spoon the clams to fill the shells. Pour the reduced clam-juice over. Serve with extra lime.
http://ladyandpups.com/2014/10/26/thai-spicy-briny-cockle-salad/
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THE INCREDIBLE LAHMACUN AND AYRAN
CUMIN SPARE RIBS

Every comment is read and appreciated. Questions will be answered as soon as possible.

8 Comments
  • Karishma

    October 27, 2014 at 2:26 AM Reply

    This looks so refreshing and tasty. I have never tried cockles, how do they differ from the taste of regular/littleneck clams?

    • mandy@ladyandpups

      October 29, 2014 at 1:15 PM Reply

      Karishma, so sorry for the late reply. I just realized there’s a question in the comments! Ok, so basically I think cockles are just tiny clams. Not a dramatic difference in taste or textures (perhaps bigger clams are firmer). So you can really use both, or a combination of both.

      • Karishma

        October 30, 2014 at 6:25 AM Reply

        No worries. Thanks for letting me know!

  • jaime : the briny

    October 27, 2014 at 12:53 PM Reply

    it’s so beautiful! I love the word cockles. and the name of this dish is really exciting and makes me super happy!

  • Pamela In Tokyo

    October 27, 2014 at 1:57 PM Reply

    I love it that you re-filled some of the shells and put them on the plate. I think they add something tasty!!

  • Millie l Add A Little

    October 27, 2014 at 4:29 PM Reply

    This looks amazing and so delicious Mandy!!

  • ATasteOfMadness

    November 4, 2014 at 11:46 AM Reply

    Oh my goodness, his looks amazing!

  • Alycia@food blogit

    November 9, 2014 at 7:22 PM Reply

    I’m always stumped on ideas for salads with seafood. Looks amazing!!

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