STEAMED CLAMS
By Chef Rajesh Ojha
Ashtamudi Lake is the second largest estuarine system in Kerala and the clam fishery there dates back to 1981. Ashtamudi sustains the livelihoods of around 3,000 fishers involved in collection, cleaning, processing and trading the clams. The growth of Ashtamudi’s clam fishery was driven by demand in Vietnam, Thailand and Japan in the 1980s and 1990s. Imperilled by overfishing, Ashtamudi saw corrective measures that led to the certification.
Virgin Olive Oil 1 Table Spoon
Chopped Garlic 4 Cloves
½ Basil Chopped
Veg Broth 1 Cup
Unsalted Butter 2 Table Spoons
Fresh Clams 4
Fresh Ground Pepper
Basil for garnich.
In a large stockpot, heat olive oil.
Add garlic and sauté for 1 minute.
Add chopped basil, vegetable broth and butter.
Put the clams in the resultant broth and cook in a covered pot for five minutes.
Remove clams and put them in a bowl.
Season the broth with salt and pepper, then pour over the clams.
Garnish with basil.
About the author
Chef Rajesh Ojha is the culinary head of Grand Mercure Gandhinagar GIFT City , An Accor Hotels Branded hotel. The hotel has two restaurants, an infinity pool and a well-equipped gym.
