Fresh Clam Steamed in White Wine (Seafood & Wine Delight)
The Ultimate Pairing for Drinks: Steamed Clams in White Wine
Experience the exquisite taste of fresh clams steamed in white wine, a simple yet elegant dish perfect as an appetizer or a light meal. Its succulent texture and refreshing broth are truly delightful.
Ingredients- 400g fresh clams
- 10+ cloves whole garlic (adjust to taste)
- 1 Tbsp unsalted butter
- Scallions (white parts mainly), to taste
- Chili peppers (e.g., jalapeño or red chili), to taste
- 90ml dry white wine
- 180ml water
- Pinch of red pepper flakes (optional)
Cooking Instructions
Step 1
Since these clams are from the market, we’ll start with a 30-minute purging process. To help the clams release any grit, place them in a bowl of cold water and add a metal spoon or coin. This encourages them to open and expel impurities more effectively.
Step 2
Prepare your aromatics and vegetables. You can thinly slice or lightly crush the whole garlic cloves. Slice the white parts of the scallions diagonally for maximum flavor. Finely chop the chili peppers if you prefer a touch of heat. Have your 1 tablespoon of butter ready.
Step 3
In a skillet or pot, melt 1 tablespoon of butter over medium-low heat. Ensure the butter melts slowly without burning to release its full flavor.
Step 4
Once the butter is melted, add the sliced or crushed garlic and sauté until fragrant. Feel free to adjust the amount of garlic to your liking; a generous amount will enhance the overall taste.
Step 5
Add the purged clams to the pan. Gently spread them out to ensure they cook evenly.
Step 6
As the clams heat up, they will begin to open. Sauté them gently over medium heat, stirring occasionally with chopsticks or a spatula, until they are mostly opened. Avoid overcrowding the pan.
Step 7
Once most of the clams have started to open, pour in the 90ml of white wine and 180ml of water. If you don’t have white wine, soju can be a good substitute. If the broth tastes a bit bland, a tiny pinch of salt can be added to adjust the seasoning.
Step 8
Finally, add the chopped chili peppers and scallions, along with the optional red pepper flakes. Bring the mixture to a rolling boil. Since the clams are already cooked as they open, you only need to let it boil for a minute or two before turning off the heat. This prevents the clams from becoming tough and keeps them tender.
