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.

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.




Miso clams

To finish


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
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
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
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
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
First published in 2015
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Shu grew up in Singapore and continues her nation's obsession with food in London, where she writes about food that's seasonal, British, yet Singaporean at the same time.

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