蛤蜊蘸醬
![]() 蛤蜊蘸醬,搭配多種可供蘸食的食物 | |||||||
類型 | 蘸醬、小吃 | ||||||
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上菜順序 | 有時作為前菜[1] | ||||||
起源地 | ![]() | ||||||
上菜溫度 | 冷食,有時為熱食或室溫狀態 | ||||||
主要成分 | 碎蛤肉、奶油芝士、酸奶油、調味料[1][2] | ||||||
常用成分 | 檸檬汁、伍斯特醬[1][2] | ||||||
71 千卡 (297 千焦) | |||||||
營養成分表 (每1湯匙) |
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備註 | – 熱食蛤蜊蘸醬可加入融化起司[3] – 營養成分出處:[2] |
歷史
編輯在1950年代早期的美國,首次公開播送的蛤蜊蘸醬食譜出現於1933年—1977年間播映、廣受歡迎的知名廣播電視綜藝節目[4]「卡夫音樂廳」上[1][2],紐約的罐裝蛤蜊在食譜的片段播出24小時之內即告售罄。節目上所採用的蘸醬配方是罐裝碎蛤肉、奶油芝士、檸檬汁、伍斯特醬、大蒜、鹽和胡椒[1][2]。蛤蜊蘸醬在整個1960年代均風靡美國,而當時的超級市場也可買到預製的加工蛤蜊蘸醬,但當莎莎醬變得更受美國消費者青睞之後,其所得到的歡迎程度也隨之降低[1]。
製程
編輯蛤蜊蘸醬一般以切碎或剁碎的蛤蜊、酸奶油、奶油芝士和數種調味料製作,通常冷著供應[5],作為薯片、麵包、脆餅或法式生菜沙拉的醬汁[1][6],擁有綿密的質地和口感[7][8]。罐頭蛤肉、煮蛤肉、冷凍或生鮮蛤肉均得以拿來製作蘸醬,其中生鮮蛤肉可透過蒸[6]、鍋煮等方式烹調,而罐裝蛤肉無論是先行瀝乾,或是將罐中的液體留下來當食材皆宜[9][3]。經過冰凍的蘸醬可能會濃稠化,此時即可用罐頭內的汁液加以稀釋[10],偶爾還會改用牛奶來讓蘸醬變稀[10]。冷凍蘸醬的風味在隔夜放置之後會混合地更徹底,使其更富有味道[11][12]。煙燻蛤蜊有時也用於蘸醬製程,使菜餚充滿獨特的燻味[13][14],蛤肉可以先帶殼煙燻,然後再絞碎[15]。
除上述食材外,蛤蜊蘸醬也能加入額外的材料,如檸檬汁、伍斯特醬、洋蔥、青蔥、蝦夷蔥、蒜或辣醬[1][5][16][17][18],並可用食品加工機來進行混合[5]。蛤蜊蘸醬不僅可以常溫食用[12],還能作為熱食供餐[9][16][19],放到餐爐裡保溫,加熱版的蘸醬甚至會增添融化的起司[3][20]。蛤蜊蘸醬上桌時可加到挖空的麵包中,如酸麵包[9][21],亦得佐以巴西里葉、青蔥或辣椒粉[5][10][22],用來搭配此種醬料的生菜當中則包括紅椒、胡蘿蔔、蘿蔔、花椰菜等種類[18]。製作好的蛤蜊蘸醬可利用冰箱來保存[23]。
商業版本
編輯部分公司採量產方式來製造商業版的預製蛤蜊蘸醬,並將之銷售給雜貨店或超級市場的顧客[1][24],一般包裝在塑膠盆裡面[25]。已調配好的預製蛤蜊蘸醬亦以商業化製法出產、賣到消費者手中[26][27],此類蘸醬產品的包裝內附有脫水酸奶油,用水進行重配[27]。
營養成分
編輯依1950年代早期「卡夫音樂廳」播出的食譜所製成的蛤蜊蘸醬,每湯匙容量中的營養成分包含71卡路里、1克碳水化合物、5克蛋白質,總重5克的脂肪(當中飽和脂肪為3克)、25毫克膽固醇和136毫克的鈉[2]。
相關條目
編輯參考文獻
編輯- ^ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. Chicago, Illinois: University of Chicago Press. 2005: 219. ISBN 978-0-226-49407-4.
- ^ 2.0 2.1 2.2 2.3 2.4 2.5 Nunn, Emily. Kraft clam dip launched a million chips. Chicago Tribune. 2008 [2016-04-24]. (原始內容存檔於2016-05-09).
- ^ 3.0 3.1 3.2 Brown, Marion L. Marion Brown's Southern cook book. Chapel Hill, North Carolina: University of North Carolina Press. 1980: 20. ISBN 978-0-8078-4078-8.
- ^ Brooks, Tim; Marsh, Earle F. The Complete Directory to Prime Time Network and Cable TV Shows, 1946–Present. New York: Random House Publishing Group, Ballantine Books. 2009: 749. ISBN 978-0-307-48320-1.
- ^ 5.0 5.1 5.2 5.3 Dimmick, Tod. The Complete Idiot's Guide to 5-Minute Appetizers. Complete Idiot's Guide to. Indianapolis, Indiana: Alpha Books. 2003: 85. ISBN 978-1-59257-134-5.
- ^ 6.0 6.1 Thompson, Fred. The Big Book of Fish & Shellfish. Big Book Series. San Francisco, California: Chronicle Books. 2006: 247 [2016-04-24]. ISBN 978-0-8118-4925-8.
- ^ Lawrence, Marie W. The Farmer's Cookbook. Back to Basics Guides. New York, NY: Skyhorse Pub. 2011: 9. ISBN 978-1-61608-380-9.
- ^ Over, Joan. The Newfoundland and Labrador Seafood Cookbook. St. John's, NL: Breakwater Books. 2003: 45. ISBN 978-1-55081-198-8.
- ^ 9.0 9.1 9.2 Porter, Brooke. 'Twas the night before Thanksgiving: Taylor Family Clam Dip. Deseret News. DeseretNews.com. 2014-11-25 [2016-04-24]. (原始內容存檔於2016-05-06). 參數
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不匹配(建議改用{{cite news}}
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) (幫助) - ^ 10.0 10.1 10.2 Phillips, Diane. Perfect Party Food. Non Series. Boston, Massachusetts: Harvard Common Press. 2005: 81. ISBN 978-1-55832-260-8.
- ^ Creamy Clam Dip. Betty Crocker. [2016-04-24]. (原始內容存檔於2021-04-05).
- ^ 12.0 12.1 Altman, Elissa. Poor Man's Feast. New York: Penguin Publishing, Berkley Books. 2015: 43. ISBN 978-0-425-27835-2.
- ^ Galarneau, Andrew Z. Oshun's chips get smoky clam dip they deserve. Gusto. 2015-09-08 [2016-04-24]. (原始內容存檔於2016-08-27).
- ^ Raichlen, Steven. Man Made Meals. New York: Workman Publishing. 2014: 215–216. ISBN 978-0-7611-6644-3.
- ^ Jamison, Cheryl A.; Jamison, Bill. Smoke & Spice Revised. Boston, Massachusetts: Harvard Common Press. 2003: 327. ISBN 978-1-55832-262-2.
- ^ 16.0 16.1 Bakewell, S. 700 Tasty Dip Recipes For All Occasions. : 82. ISBN 978-1-326-44387-0.
- ^ Coopey, Erin. The Kitchen Pantry Cookbook. Beverly, MA: Quarry Books. 2013: 150. ISBN 978-1-61058-776-1.
- ^ 18.0 18.1 The Dish: Chef Mike Price of Market Table and The Clam. CBS News. 2015-10-24 [2016-04-24]. (原始內容存檔於2016-05-06).
- ^ Hildebrand, Robert; Hildebrand, Carol. 3-Ingredient Slow Cooker Comfort Foods. Gloucester, Massachusetts: Fair Winds Press. 2006-11-01: 22. ISBN 159233251X. ISBN 978-1592332519.
- ^ Sunset. Sunset Hors d'Oeuvres (Appetizers – Spreads – Dips – Party Sandwiches). Menlo Park, California: Lane Publishing. 1976 [1965] [2016-04-24]. ISBN 0376024437. ISBN 9780376024435.
- ^ Conway, Linda Glick. Party receipts from the Charleston Junior League hors d'oeuvres, savories, sweets. Chapel Hill, N.C: Algonquin Books of Chapel Hill. 1993: 55. ISBN 978-1-56512-810-1.
- ^ Thomas, Cathy. Easy dips and a one-pot chili entree perfect for Super Bowl Sunday. The Orange County Register. 2016-02-03 [2016-04-24]. (原始內容存檔於2016-03-09). 參數
|newspaper=
與模板{{cite web}}
不匹配(建議改用{{cite news}}
或|website=
) (幫助) - ^ Magazine, South Carolina Wildlife. Southeastern Wildlife Cookbook. University of South Carolina Press. 1989: 142. ISBN 978-0-87249-659-0.
- ^ Dahlson, Anne. Increased Utilization of Sauerkraut and Cabbage Through Technological Developments. Madison, Wisconsin: University of Wisconsin Madison. 1986: 136.
- ^ Wolff, Fritz. A Room for the Summer: Adventure, Misadventure, and Seduction in the Mines of the Coeur D'Alene. Norman, Oklahoma: University of Oklahoma Press. 2004: 207 [2016-04-24]. ISBN 978-0-8061-3658-5.
- ^ Canner/packer. Volumes 141–142. Triad Publishing Company: 146. 1972 [2016-04-24].
A new packaging concept used by Doxsee Food Corp., Baltimore, Md., for merchandising two new products — clam dip mix and stuffed clam appetizers — has resulted in sales far exceeding forecast. Doxsee is using a system of Scotch ...
- ^ 27.0 27.1 The Food Institute's Weekly Digest. Volume 79. American Institute of Food Distribution: 4. 1972.
The clam dip mix has a can of dried sour cream mix (2-oz.)
外部連結
編輯