Growing up in a Goan family (well one half to be technically exact), you learn to love and appreciate se food. That’s one of the advantages of living on the coast where fishing is a huge part of the economy. We ate more seafood than meat growing up and I still try to keep that trend alive since we have so many good local options to use in the Bay Area (I do wish we had good lobster options). My dream is to one day go on a fishing boat and watch the fishermen grab their catch from the blue sparkling waters in the sun. That would be an amazing dream become reality but till then I will settle for cooking in my kitchen. You will love this broth if you love clams and mussels because it goes great with either of them!
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
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
- Heat the ghee in a large thick-bottomed stockpot on medium-high heat. When the ghee is melted and hot, add the turmeric, ginger, onion, cloves and peppercorn and cook for about 3 to 4 minutes until the onions start to get translucent.
- Add the lemon quarters and salt and cook for one additional minute. Pour in the broth and wine and increase the heat o high to bring the contents of the stockpot to a boil, reduce heat to medium-high and add the clams and cover the stockpot with its lid. Cook for about 10 minutes until the clams open up. Discard any unopened clams. Add the cherry tomatoes and the Pernod and cook for another 3 to 4 minutes. Garnish with the cilantro and chili flakes. Serve hot.
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.