This seaweed and clam broth from the Game of Thrones cookbook is delightfully marine and tasty. In Spain we are not used to eating seaweed and so some people may find it bit… gross. But we do eat barnacles, for example, which are also neither attractive nor pleasing… They are the ugliest thing. And once cooked seaweed’s appearance or texture is not worse than those of turnip greens or chard. Their intense sea flavor will certainly surprise some, although fans of Japanese cuisine, where seaweed are used extensively, already know that.
I’m a big fan of Game of Thrones and this recipe comes from Feast of Ice and Fire, the cookbook based on the books writtten by these girls. Unless you like medieval fantasies you should refrain from watching the show, just a friendly advice, but my family loves it and while we wait for the next season to air (next month!), we entertain with this soup. Frugal, simple, but with an impressive sea flavor…
When he woke the day was bright and windy. Aeron broke his fast on a broth of clams and seaweed cooked above a driftwood fire.
- ½ cup of seaweed (I used sea spaghetti*)
- 350g clams (kept in cold water with salt overnight**)
- 1 clove garlic
- 1 tablespoon butter
- ½ liter water
- Good bread to accompany
- Put seaweed to soak in hot water for 5 minutes. Drain the water and soak again for 5 minutes. Rinse and boil in fresh water 10 minutes or until tender. Set aside with their broth.
- Chop the garlic and fry in the butter in a lidded pan. When done, add the drained clams, pour a little water to prevent the garlic from burning and increase the fire. Cover the pan and wait until the clams release their juices and start popping open. Remove them to another pan as they open, to not overcook them.
- Strain the clams broth through a cloth or a paper coffee filter to remove the sand that the clams may have left behind. Add the clam broth to the red seaweed broth. If you are patient enough, fish the chopped garlic and add it also to the broth.
- To serve, heat the broth along with the seaweed, and once hot and off the heat, add the clams so that they warm up too. Serve immediately.
I increased slightly the amount of seaweed and clams, because I found the ones in the book, let’s say, not generous enough for me… Better too much than too little. At least as long as we can. No need to add salt because the seaweed and clam juices provide all necessary. And if you don’t fancy the idea of eating cooked seaweed you can always strain the broth and serve it with the clams only because it is also delicious.
Eat your broth with a slice of bread in one hand and a spoon in the other. And a dagger close by.
Did you like this post? Share with the little buttons below or subscribe to receive my recipes freshly made by mail or RSS.