白酒煮蜆 Clams with white wine

Avis Lau

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

  1. 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.

  1. 蒜切片,洋蔥切粒,番茜切碎

Slice the garlic. Dice the onion. Finely chopped the parsley.

  1. 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.

  1. 倒入白酒燒煮至酒精揮發

Pour in white wine and cook until the alcohol is vaporized.

  1. 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.

  1. 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.

  1. 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.

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