Brace yourself vegan friends! Vegan clams are now a thing! I just created such a delicious sauce for our linguine today, so so so tasty and I am sorry to come back with yet another savoury recipe but I just had to share my vegan clams with you all. I am lucky enough to live very close to a beautiful beach in Auckland, and as I had a nice walk along the shore this morning, I just started thinking of what else I could create with the mighty kelp powder I bought to make those phenomenal vegan fish fillets with jackfruit and I thought: of course vegan clams! I thought to use rice paper again as a main ingredients (after the success of the very popular rice paper bacon), but then I thought I might actually use rice flour and tapioca flour instead to achieve a chewy translucent consistency. I just think I have used a bit too much tumeric so the vegan clams dough turned out a bit too yellowish instead of pale orangebut I ensure you the taste is great and very similar to this classic Italian seafood pasta. I had everything I needed so I rushed back home and started the vegan clams invention. It seems like you need a lot of patience to prepare this dish, but I just though it was a lot of fun. So, let me tell you what I did. You will probably think I am completely nut. Well the good news is I am, and proud of it haha!
Making the dough to create vegan clams:
Firstly I created the vegan clams ‘dough’, which will result in something very similar to play-doh and very easy to handle. I needed just a small quantity to create about 25 vegan clams for my 2 persons serve.
Just mix 2 tablespoons of rice flour, 2 tablespoons of tapioca flour, a very small amount of tumeric such as the tip of a pin (I used too much and turned out a bit too orange for me) and a pinch of salt, While working the small dough add some rice four to make it more compact and work with some rice flour on your fingers.
next I created many small pea size balls, each one will become a vegan clam. I intentionally did different sizes: some bigger, some smaller. I placed an almond in the photo to give you an idea of the size. I then gently pressed one side of the vegan clams with my finger in order to obtain an oblong irregular shape, and then gently pressed the thicker side of each vegan clam into kelp power. The granules will easily stick to the dough. Next, I steamed the vegan clams into a metal colander placed over a pan of boiling water for approximately 15 minutes. Time to prepare the sauce 🙂 In a large non-stick pan add: 4 cloves of garlic, a generous dash of extra virgin olive oil and some chili flakes to taste, let the garlic become golden on a nice hot flame by pressing it gently with a fork to release the most of the garlic flavour into the frying oil. Now get 5-6 chopped cherry tomatoes, and add them to the sauce along with a generous amount of freshly chopped flat parsley. Add half a cup of dry white wine, a tablespoon of kelp, your steamed vegan clams and saute for about 3-4 minutes. Taste and add salt if required.
add some soy cream (preferred but not essential) and stir, set aside. Boil your linguine pasta (in my case, my favourite) or spaghetti or any favourite long pasta type in some salted water. Drain the pasta and mix it in the pan with your vegan clams sauce. Get ready to serve nice and hot from the pan enjoying the remaining white wine.
my thoughts about this dish:
the flavour is remarkable, so is the texture.
I will not use the same amount tumeric again next time, I think the color will be more genuine if left natural or very pale orange.
Use a dry white wine (not red) Soy cream is optional but I think it adds a nice creamy result to the dish. Use a generous amount of garlic and only fresh parsley (not dry).
Kelp granules are essential to obtain the ocean taste. I hope you enjoy! Lucia