Striker Chef Sea Tangle Butter Stir-fried Clams

Name: Striker Chef Sea Tangle Butter Stir-fried Clams
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 bag purged clams; 50ml white wine; Crushed red pepper, to taste; 1 tbsp sea tangle butter; 2 scallions; Cooking oil, a little

A super simple dish of clams quickly stir-fried over high heat, enhanced with the rich umami and oceanic aroma of sea tangle butter.

15 min Difficulty Easy Meat & mains

Main ingredients

Clams White wine Peperoncino Sea tangle butter Scallions

Ingredients needed

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Clams White wine Peperoncino Sea tangle butter Scallions

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1 servings

Recipe

Finely chop the scallions. Preheat the pan over high heat until slightly smoking.
Lightly oil the preheated pan, add the purged clams and white wine, and cook over high heat immediately.
Add crushed red pepper to taste for a spicy kick.
Once the clams have all opened and are cooked through, immediately turn off the heat.
While the heat is off, add 1 tablespoon of sea tangle butter and gently shake the pan to emulsify the sauce.
Lightly toss in the chopped scallions, then transfer to a plate to serve.

Stir-fry clams and white wine in a very hot pan over high heat.
Add crushed red pepper for spice and cook until clams open.
Turn off heat, add sea tangle butter and scallions, and toss to finish.

Cooking tips

Overcooking will make the clams tough, so be sure to stir-fry quickly over the highest heat.
Avoid shaking the pan too vigorously, as it can cause the shells to break. Gently mix the butter in as if melting it.

Recommended for

Those who want to make restaurant-quality snacks with great visuals and taste in minimal time.
Those who want to enjoy the refreshing taste of clams and the smooth umami of sea tangle butter simultaneously.

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