Steamed clams with miso and rice wine
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.
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
Method
Shu Han Lee grew up in Singapore and moved to London in 2009. Author of the acclaimed Chicken and Rice, Shu is a food developer whose spice company, Rempapa, is stocked throughout the UK, including in Selfridges and Whole Foods. Shu is an authoritative voice in Singaporean cookery and her recipes come from a place of family, heritage and home.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
