Steamed clams with miso and rice wine
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Shu Han Lee's gloriously simple clam recipe is paired with an aromatic blend of ginger, red miso and coriander for a tasty and speedy Japanese influenced supper. Serve with plain white rice to soak up all of the wonderful cooking juices.
First published in 2015
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One of my favourite things to cook is fresh clams. They have such wonderful flavour that you hardly need to do anything else except chuck them straight into a pot with a little splash of wine and in this case, a dollop of red miso. Rich and savoury red miso is the perfect complement to clams. The clams steam, releasing the salty-sweet flavour of the sea that combine with the wine, miso and aromatics to create a delicious broth.
Ingredients
Metric
Imperial
Miso clams
- 500g of clams, fresh
- 4 garlic cloves
- 1 piece of fresh ginger, thumb-sized
- 1 tbsp of red miso
- 1 tbsp of brown sugar
- 2 tbsp of rice wine, preferably Shaoxing
- 4 tbsp of water
- 1 tbsp of groundnut oil
SAVE RECIPE
Method
1
Rinse the clams well in cold water. Throw away any with cracked shells and those
that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells
2
Meanwhile, peel and finely chop the garlic and ginger. In a little bowl, stir
together the miso, sugar, rice wine and water and set aside
3
When ready to cook, heat the groundnut oil in a large heavy-based saucepan or wok. Over a medium heat, fry the garlic and ginger until fragrant
4
Turn the heat up to a medium high, tip in the clams and pour in the miso mixture. Cover with a tight lid and allow the clams to cook and steam for another 3–5 minutes, or until they have opened. Discard any that don’t open
5
Dish out onto a large serving platter and sprinkle with coriander to finish. Serve immediately, with the miso clam broth spooned over plain steamed rice
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