Ttukdak Hyung's Steamed Clams with White Wine
A sophisticated and refreshing steamed clam dish, blending the fragrant aroma of garlic sautéed in olive oil and butter with the deep umami of the clams themselves.
Ingredients needed 2 servings
Recipe
Cooking tips
- Even if clams bought at supermarkets or Costco are pre-purged, it's best to purge them again to prevent any grit.
- The broth from the steamed clams is excellent for dipping crusty toasted bread or baguette.
- For the best flavor quality, it's recommended to use white wine that you purchase yourself, even if it's an inexpensive brand.
Recommended for
- Those who prefer a clean and refreshing clam broth as an appetizer.
- Those who want to create an easy yet sophisticated atmosphere when hosting guests.
- Those who want to experience the deep, natural umami of ingredients with minimal seasoning.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Jung Ho-young's Clam Steamed with Alcohol
- Kim Dae-seok's Soju-Steamed Clams
- Kang Leo's Lily Bulb Soup
- Ttukdak Hyung's Myeongju Clam Steamed with White Wine and Bolognese Pasta
- Okjubu's Clam Steamed with White Wine
- Ttukdak Hyung's Clam Pot Rice
- Jang Ho-jun's Manila Clam Sake-Steamed Squid Ramen
- Striker Chef's Bajirak Chijeu Suljjim
- Kang Leo's Baekhap Saffron Tteokbokki
- Lim Sung-geun's Simple Abalone and Shrimp Steamed in Cooking Wine
