【Steamed clams with spring herb broth】Jay’s Hacco-licious Recipes vol.23


Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

【Steamed clams with spring herb broth】Jay's Hacco-licious Recipes vol.23


20pcs clams
1pc garlic
Few stems of thyme
1bunch Italian parsley
1cup white wine
Sea salt (in case)
1/2pc red pepper
1/2pc yellow pepper


1, Leave clams in salted water for one night then rinse them.
2, Dice red and yellow pepper, and pick some parsley for the garnish.
3, Put white wine in a pot, then heat it up.
4, Add thyme, some parsley stems, garlic, and clams.
5, Cover it and cook until clams open.
6, Take all the clams out then cool down the broth.
7, Put the broth and left of parsley in the blender then blend well.
8, Place the green broth in the bawl, clams, then finish with the garnishes.

Jay’s note

The clams have natural salt in themselves, so it may not necessary add any sea salt, check the saltness of broth first. Also, If the broth is very hot, green color will change to brown easily , so cool the broth down to about room temperature. Instead parsley, enjoy to use any your favorite spring herbs!

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