Steamed Clams with Rice Wine recipe - ingredients, nutrition and when to eat it
Clams steamed with Japanese rice wine, garlic, and green onions. The broth is fragrant and refreshing, making this a light and easy dish for a spring evening.
Seafood · 15 minutes to cook
Tips: Soak the clams briefly in salted water before cooking to remove sand and keep the broth clean.
Tips: Once the clams start to open, don’t cook them for too long or the meat may become tough.
Tips: Cover the pot immediately after adding the rice wine so its aroma infuses the broth.
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Ingredients (1 serving)
- Hard clam — 4 pc
- Rice wine — 1 Tbsp
- Garlic — 2 clove
- Green onion — 20 g
- Water — 50 ml
- Soy sauce — 1 tsp
- Salt — 0.5 g