Refreshing Clam Stew with Clam Meat
Simple and Refreshing Clam Stew Recipe Using Clam Meat
Try this easy-to-make clam stew, perfect for a refreshing and clean taste, using readily available clam meat from the supermarket. Enjoy a clear flavor without the hassle of pre-soaking the clams.
Main Ingredients- Clam meat 80-100g (pre-cleaned)
- Chives 1 handful (approx. 30g)
- Tofu 1 block (approx. 300g)
- Radish 1/4 (approx. 150g)
- Cheongyang chili peppers 2
- Cooking wine 1 Tbsp
- Pepper, a pinch
- Soy sauce for soup or salt 0.5-1 Tbsp (adjust to taste)
Cooking Instructions
Step 1
Cut the tofu into 1.5cm cubes. Wash the chives and cut them into 5cm lengths. Slice the Cheongyang chili peppers diagonally and remove the seeds. Slice the radish thinly or julienne it.
Step 2
In a pot, add the sliced radish and 1 Tbsp of sesame oil. Stir-fry over medium-low heat until the radish becomes slightly transparent. Sautéing for about 3-5 minutes will deepen the broth’s flavor.
Step 3
Once the radish is lightly sautéed, pour in 1.3-1.5L of water and bring to a boil over high heat. When the water starts boiling, add the pre-cleaned clam meat and the cubed tofu.
Step 4
To eliminate any potential fishy smell from the clams, add 1 Tbsp of cooking wine. Now, season the stew with soy sauce for soup or salt. Start with about 0.5 Tbsp and adjust to your preference as you taste.
Step 5
When the stew begins to boil again, add the prepared chives and cook briefly. Avoid overcooking the chives to maintain their crisp texture.
Step 6
For a spicier and more robust flavor, add the diagonally sliced Cheongyang chili peppers. You can omit them if you prefer less heat.
Step 7
Simmer for a little longer to allow the flavors to meld. Finally, sprinkle a pinch of pepper for a refreshing and clean clam stew! This dish is perfect for a satisfying meal and makes an excellent hangover soup.
