材料 Ingredients
| 白蜆(其實花蛤都可以) 1斤 | 1 catty of White clam (or clam) |
| 白酒 180ml | 180ml White wine |
| 單一麥芽威士忌(以重泥煤為佳) 10-15ml | 10-15ml Single malt scotch whiskey (recommend to use heavily peated type) |
| 洋蔥 半個 | ½ Onion |
| 蒜頭 兩瓣 | 2 cloves of garlic |
| 番茜 一束 | 1 Parsley |
| 鹽 適量 | Salt |
| 清水 按情況 | Water (if needed) |
做法 Method
- 白蜆浸水加少許鹽，最少浸一小時
Soak the clams in water with some salt. Soak for at least 1 hour.
- 蒜切片，洋蔥切粒，番茜切碎
Slice the garlic. Dice the onion. Finely chopped the parsley.
- 鍋中加橄欖油和一點點牛油，燒熱後落蒜頭及洋蔥炒香
Heat some olive oil and a little bit of buttle in a pan. Then pan fry the garlic and onion.
- 倒入白酒燒煮至酒精揮發
Pour in white wine and cook until the alcohol is vaporized.
- 加入白蜆，蓋上鍋蓋煮至蜆開口
Add the clams. Cover the lid and cook till the clams open.
- 這個時候可試味，按情況加入鹽或清水
Taste it and season with salt or water if needed.
- 倒入威士忌，當聞到嘩真係好香呀的時候就可加入番茜, 完成！
Pour in some whiskey. When it smells good, add the parsley. Done!
Special thanks to Avis Lau for the recipe.
Food.Asia 