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Steamed clams with miso and rice wine

by Shu Han Lee
Steamed clams with miso and rice wine

Steamed clams with miso and rice wine

PT20M

PT30M

 
 

Why not try?

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

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Imperial

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
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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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