Main ingredients 🥩
manila clamsolive oilgarlicginger화이트 와인heavy cream브리 치즈scallion
Striker Chef's Bajirak Chijeu Suljjim
A high-end steamed clam dish where savory cheese and smooth cream harmonize with the deep umami of clams.
🙋 Recommended for
- ⭐ Those looking for a fancy yet light appetizer to pair with wine or champagne.
- ⭐ Those who want to achieve restaurant-level taste with minimal cooking tools.
Ingredients needed 🛒2 servings
- clams 1kg
- olive oil generous enough to coat the pan
- minced garlic 3 tbsp
- minced ginger 1 tbsp
- white wine or sparkling wine 1 cup
- heavy cream 100ml
- brie cheese 1 whole wheel
- scallions a little
Recipe 🍳
- Coat the pan generously with olive oil, add minced garlic and minced ginger, and sauté over medium heat until fragrant.
- Once the garlic and ginger are well cooked, add the clams, turn the heat to high, and pour in the prepared wine. Bring to a boil.
- As soon as the clams start to open, remove them immediately to prevent them from becoming tough, and place them in a serving bowl.
- Reduce the remaining wine broth in the pan, add heavy cream, and tear the brie cheese into pieces with your hands (like tearing sujebi dough). Let the cheese melt and cook until the sauce is ready.
- Turn off the heat, add thinly sliced scallions, and toss gently with residual heat. Pour the sauce generously over the reserved clams and serve.
- Sauté garlic and ginger in olive oil to release aroma.
- Add clams and wine, boil until clams open, then remove them first.
- Add heavy cream and brie cheese to the remaining broth and cook to make the sauce.
- Mix in scallions, then pour the sauce over the clams to finish.
Cooking tips 💡
- Remove the clams as soon as they open to keep them soft and tender, not rubbery.
- You don't need expensive wine; leftover white wine or sparkling wine works perfectly fine.
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