Raymon Kim Smoked Oyster Clam Cream Stew
A rich seafood stew featuring lightly smoked oysters with fragrant rosemary to eliminate any fishy odor, combined with fresh clams and a smooth cream base for deep, satisfying flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Instead of smoking all the oysters, reserve some fresh ones to add at the end—this way, you enjoy both the deep smoky flavor and the fresh oceanic taste of raw oysters.
- When smoking at home, avoid soot by using an old pot or cast-iron vessel, and ensure the lid is tightly closed to prevent smoke from escaping.
- Never boil clams directly in the vegetable stew base, as this can make the meat tough and cause the shells to crack—always cook them separately before adding.
Recommended for
- Those who dislike the fishy smell of raw oysters.
- Home cooks eager to try an unusual smoking technique for deep, complex flavors.
- People seeking a rich, warm, and velvety seafood stew perfect for cold weather.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Fabri's Dulse Mussel Cream Pasta
- Jung Ho-young's Abalone Seaweed Cream Soup
- Sung Si-kyung's Salmon Cream Spinach
- Kim Milan Cream Spinach
- Striker Chef's Soy Sauce Pepper Cream Steak
- Ttukdak Hyung's Creamed Spinach
- Ttukdak Hyung's Kabocha Cream Steak
- Striker Chef's Tilapia Confit Corn Cream Steak
- Sung Si-kyung's Oriental Cream Steak Rice Bowl
- Solo Cooking God Cream Soup Bacon Cream Pasta
