As part of my series in partnership with Pernod Classic, I’m sharing one of my favorite sea food dishes for my second recipe, a rich and flavorful clam broth that’s infused with ginger and turmeric root, the nutty scent of ghee and the subtle aromatic herbs in Pernod. This is one of those broths that needs to be sopped up with a lot of good toasty bread. So keep a good one on hand that’s ready to be toasted! I usually serve this with halves of sourdough baguette that’s been brushed with olive oil and toasted in the oven. Ginger and turmeric give this broth a bold flavor and a bright saffron orange tinge, while the Pernod adds a gentle sweetness and a hint of salt. I also added a whole lemon and whole spices to flavor the broth without making it too spicy but you can bump the heat level by adding more chili flakes. Here are some of my kitchen tips that you might find useful when preparing this broth,
You can easily substitute mussels for clams in this broth recipe. Stick with fresh younger turmeric and ginger root for a more flavorful and colorful broth. Use fresh and good quality clams in this recipe, you need to scrub the sand and grit off the shells in cold running tap water with a small brush. I’ve added a whole lemon here and cooked it without squeezing. The heat allows to extract the essential oils in the skin of the fruit while also breaking down the pulp to release the citric acid.
clam broth with ginger and turmeric root yields: 2 servings ingredients 1 tablespoon ghee 2 inch piece turmeric root, peeled and julienned 2 inch piece ginger root, peeled and julienned 1/4 cup white onion, minced 5 whole cloves 10 whole peppercorns 1 large lemon, quartered 1 teaspoon sea salt 2 cups chicken broth, low-sodium 2 cups white wine 2 lbs clams, washed and cleaned for any sand/grit 1 cup cherry tomatoes, halved 1/4 cup Pernod Classic 1 tablespoon fresh whole cilantro leaves for garnish 1/2 teaspoon dried red chili flakes Note: I love to serve this flavorful clam broth with slices of toasted baguette brushed with olive oil. Disclaimer: This post is sponsored byPernod Classic, however all opinions expressed are solely my own. Disclaimer: This post is sponsored by Pernod Classic. All opinions expressed are solely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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