Clams Steamed in Rice Wine recipe - ingredients, nutrition and when to eat it
Clams are lightly cooked with cheongju rice wine, garlic, and butter, with the savory broth enjoyed to the last drop.
Clams are lightly cooked with cheongju rice wine, garlic, and butter, with the savory broth enjoyed to the last drop. Their briny, refreshing flavor and gentle buttery aroma make them a simple dinner served with rice or a baguette.
Seafood · 15 minutes to cook
Tips: Clams cook quickly once they begin to open, so avoid boiling them for too long.
Tips: The rice wine and clams provide plenty of seasoning, so taste before adding just a little salt or soy sauce at the end.
Tips: Dip baguette into the broth or serve it with warm rice for an easy meal.
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Ingredients (1 serving)
- Manila clams — 400 g
- Cooking sake — 4 Tbsp
- Garlic — 3 pc
- Butter — 1 Tbsp
- Green onions — 10 g
- Cheongyang chili peppers — 1 pc
- Water — 3 Tbsp