Clam Tempeh

Clam Tempeh

This is very clamish without the clams. We were delighted with my version. I don't use Old Bay because it has a bitter aftertaste for me. Blame my tastebuds. The Phillips was perfect with the rice tempeh and it could easily be identified as clam. It even looked like chopped clams. I recommend using that temeph. My tempeh was Lightlife of course.

The original version which I modified into this one was Linguine with Calm not Clam Sauce. It was by Donna Dorado for Turtle Island's contest. and it was the 1st place winner. If you want that recipe? Visit Tutle Island's site.

That being said I don't think of this as being a sauce. When I think of Linguine with clams I think of a white sauce. This isn't one. However it should work nicely if you make a white sauce and then add it to the top. That's up for experimentation.

Makes about 4 to 6 servings depending on use.

8 oz. wild rice tempeh
1 tbl olive oil [optional works just fine if you saute in water]
1 small onion finely chopped
1 to 2 finely chopped garlic clove [LARGE clove]
3/4 tsp. Phillips Seafood Seasoning
Fresh ground Melenge pepper
splash lemon juice
5-10 tbls. water

Steam tempeh 15 minutes. Place in bowl and crumble with a fork, set aside.

Sauté onion and garlic until onion starts to turn translucent. Add water bring to almost boil. Add the Phillips, tempeh, pepper and a small spash of lemon juice. Note add water if needed. Do not let dry out.

Turn heat down on low, stir to heat through for a few minutes.

Now it is ready to be used or eaten.

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De Gustibus Non Dispuatum Est

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