Flavor Bomb! Easy Clam Steamed in Wine Recipe
Enjoy a sophisticated appetizer at home with this perfect Clam Steamed in Wine recipe, enhanced with white wine. A harmonious blend of clams, garlic, and chili peppers with a simple cooking method that can be easily prepared for special occasions or regular days.
Hello everyone! I’m Superpower, your friendly food blogger. Today, I’m thrilled to introduce a dish that’s bursting with deep, rich umami flavor: ‘Clam Steamed in Wine’! Fresh clams are steamed with fragrant garlic, piquant chili peppers, and flavorful white wine (or soju, cheongju) and butter, creating the ultimate snack to pair with drinks. The clams’ natural refreshing taste, combined with the wine’s crispness and the butter’s richness, delivers an unforgettable experience. Let’s make this delightful Clam Steamed in Wine, perfect for elevating a special meal or making a cozy evening even more enjoyable!
Ingredients- 500g Fresh Clams (purged of sand)
- 10 cloves Garlic
- 1 Green Chili Pepper (e.g., Serrano or Jalapeño)
- 1 Red Chili Pepper (for color and mild heat)
- 1-2 Dried Red Chilies (like Peperoncino or Korean Cheongyang chili)
- 50-100ml Water
- 50ml White Wine (or Soju, Cheongju)
- 2-3g Chicken Stock Powder
- 20g Unsalted Butter
- Pinch of Black Pepper
- Generous amount of Olive Oil
- Salt to taste (optional, adjust if needed)
Cooking Instructions
Step 1
This recipe yields a generous portion for 3-4 people. First, prepare 500g of fresh clams, 10 cloves of garlic, 1 red chili pepper for vibrant color, and 1 green chili pepper for a touch of heat.
Step 2
Thinly slice the garlic cloves to maximize their aroma. Slice the red and green chili peppers diagonally to create beautiful visual appeal and distribute their flavors evenly. You can remove the seeds from the chilies if you prefer less spice.
Step 3
Grab a saucepan or a pot with some depth. Pour in a generous amount of olive oil and preheat it over medium heat. Ensure the olive oil coats the bottom of the pan evenly.
Step 4
Once the pan is warm, add the sliced garlic and dried red chilies (Peperoncino or Korean Cheongyang chili). Sauté gently over medium-low heat, stirring occasionally, until the garlic turns a light golden brown and becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. The aroma released will significantly enhance the dish’s flavor.
Step 5
When the garlic is nicely golden, add the 500g of thoroughly purged fresh clams to the pan. Try not to overcrowd the pan, allowing space for the clams to open as they cook.
Step 6
Now, let’s add the ingredients that will create the delicious broth. Pour in 50ml of white wine to deglaze the pan and add a subtle acidity. Add the 20g of butter and a pinch of freshly ground black pepper. Cover the pan with a lid and bring it to a gentle simmer over medium-low heat until most of the clams have opened. This should take about 3-5 minutes.
Step 7
Carefully lift the lid to check the clams. If some are still tightly closed, let them cook for a minute or two longer. Once most clams have opened wide, add 50-100ml of water and 2-3g of chicken stock powder. Increase the heat to high and let it boil vigorously for another 1-2 minutes. This step will meld the clams’ natural briny flavor with the other ingredients in the broth.
Step 8
Taste the broth and add a small amount of salt if needed. Remember that clams are naturally salty, so season cautiously. Once the seasoning is perfect, stir in the sliced red and green chili peppers for a fresh finish. Their vibrant colors and mild heat will add another layer of complexity.
Step 9
And there you have it – your delicious Clam Steamed in Wine is ready! Enjoy the wonderful combination of the warm, flavorful broth and the fresh, tender clams. For an extra treat, dip some crusty bread into the broth – it’s absolutely delicious!
