Steamed clams with miso and rice wine

2
20 minutes

Ingredients

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

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