Butter-Grilled Manila Clams with Korean Chili recipe - ingredients, nutrition and when to eat it
This dish combines clams, butter, and Korean chili peppers for a rich, pleasantly spicy bite.
This dish combines clams, butter, and Korean chili peppers for a rich, pleasantly spicy bite. The opened clams soak up the buttery aroma, making them a nice dinner snack with drinks or a side to serve with rice.
Grilled & stir-fried · 15 minutes to cook
Tips: After soaking the clams to purge them, scrub the shells to remove any remaining sand.
Tips: Butter burns easily, so sauté the garlic over low heat, then add the clams and turn up the heat.
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Ingredients (1 serving)
- Clam meat — 150 g
- Butter — 1 Tbsp
- Cheongyang chili pepper — 1 pc
- Garlic — 2 pc
- White wine — 1 Tbsp
- Ground black pepper — 0.2 tsp