Main ingredients 🥩
clamsolive oilbuttergarlicgreen chili pepperwhite winescallion
Okjubu's Clam Steamed with White Wine
A refreshing and slightly spicy clam stew simmered with the rich aroma of olive oil and butter, and the clean finish of white wine that eliminates fishy odors.
🙋 Recommended for
- ⭐ Those who want to make a simple yet elegant appetizer at home
- ⭐ Fans of refreshing and spicy clam soups
Ingredients needed 🛒2 servings
- clams 500g
- olive oil generously
- butter 1 tablespoon
- garlic 5~6 cloves
- green chili pepper 1~2 pieces
- white wine 1/2 cup
- water 1 cup
- scallion a little
- salt a little
Recipe 🍳
- Dissolve 4 tablespoons of salt in 1 liter of water, add clams, cover with a black bag to keep dark, and soak to purge impurities. Rinse thoroughly under running water to remove any residue.
- Slice garlic thinly. Chop green chili peppers and scallions finely.
- Heat generous amount of olive oil in a pan, then add 1 tablespoon of butter, sliced garlic, and green chili peppers. Sauté until fragrant.
- Add the soaked clams and stir-fry lightly, then pour in white wine to evaporate alcohol and eliminate fishy odor.
- Add 1 cup of water and a pinch of salt (or seafood stock), cover the pan, and simmer until clams open their shells.
- Once clams have opened, add chopped scallions and simmer briefly to finish.
- Soak clams in salted water and rinse well.
- Sauté olive oil, butter, sliced garlic, and chili peppers in a pan to release fragrance.
- Add clams and stir-fry, then pour in white wine to remove off-flavors.
- Add water and salt, cover, and simmer.
- When clams open, add scallions and finish cooking.
Cooking tips 💡
- Covering clams with a black bag during soaking mimics their natural muddy environment, encouraging them to expel more impurities.
- White wine can be substituted with soju or cheongju, but using white wine adds a distinctive aromatic depth, giving the dish a more refined taste.
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