Steamed clams with miso and rice wine

20 minutes


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

To finish

  • 1 handful of coriander, roughly chopped
  • rice


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