Chef Lee So-bong’s Fusion Clam Steamed with Sake
Perfect for Camping! A Refreshing and Deep-Flavored Clam Steamed Dish That’s Also Great for Hangovers
Introducing a unique fusion-style clam steamed dish featuring fresh clams, a variety of seafood, and crisp vegetables, boasting a refreshing yet deep and savory broth. It’s perfect as a camping meal or an excellent hangover cure. This recipe adds a special touch with Chef Lee So-bong’s secrets from Olive Show.
Main Ingredients
- 15 clams (Manila clams)
- 1 bowl frozen seafood mix (shrimp, squid, mussels, etc.)
- 2 cups thinly sliced daikon radish
- 1/4 carrot, thinly sliced
- 1 cup spinach, washed clean
- 2 tomatoes, chopped into bite-sized pieces (like cherry tomatoes)
- 1/3 onion, thinly sliced
- 2 Tbsp butter
Cooking Instructions
Step 1
First, prepare the vegetables that will define the flavor of this fusion clam steamed dish. Thinly slice the daikon radish, which plays a crucial role in creating a refreshing and deep broth. Next, thinly slice the carrot and onion similarly, and wash the fresh spinach thoroughly.
Step 2
Chop the tomatoes into bite-sized pieces, similar to the size of cherry tomatoes. If you’re using regular tomatoes, cutting them into a similar size to cherry tomatoes works well. These tomatoes will add a bright flavor to the dish.
Step 3
Scrub the fresh clams vigorously under running water to clean them thoroughly. Soaking them in salt water to purge sand is essential for removing grit and ensuring a clean taste. Rinse the frozen seafood mix lightly with cold water. If you use fresh seafood, you can expect an even richer and more savory flavor.
Step 4
Heat a pot with some depth over medium heat. Once the pot is warm, add a generous amount of butter to impart a rich flavor.
Step 5
As the butter begins to melt, spread the prepared vegetables evenly across the bottom of the pot. Layer the sliced daikon radish, carrot, onion, and spinach. Sprinkle the minced garlic and chopped green onion over the vegetables to enhance the aroma.
Step 6
Arrange the cleaned clams generously on top of the vegetables. The moisture released from the vegetables and clams is sufficient to create a wonderfully moist dish, so there’s no need to add extra water.
Step 7
Next, artfully arrange the prepared frozen seafood mix on top. Now, to add a rich and complex flavor, sprinkle 1 tablespoon of sake evenly over the ingredients. Using white wine instead of sake will result in a more sophisticated and robust taste.
Step 8
Finally, scatter the chopped tomatoes evenly over the top of all the ingredients. Once all components are in place, cover the pot with a lid and begin to simmer over medium heat.
Step 9
The dish is ready when the clams have fully opened and you can smell the aroma of butter and the refreshing clam broth, complemented by the freshness of the tomatoes. You’ll be able to enjoy a truly captivating clam steamed dish. It’s best enjoyed immediately while piping hot!
