Steamed Clams in White Wine: A Quick & Delicious Recipe
Easy Homemade Steamed Clams (Vongole) – Rich & Flavorful Broth Recipe!
A simple and easy-to-make steamed clam dish! I made this for my parents at home. It’s perfect for a quick appetizer or a light meal.
Ingredients
- 1 pack clams (approx. 300-400g)
- 4 Korean green chili peppers (cheongyang peppers)
- Garlic, a small amount
- 1 large green onion (scallion)
- Butter, a small amount
- Black pepper, a pinch
- 1 bottle white wine (or soju/cheongju as substitute)
- 3 Tbsp coarse salt
- Water, a little
Cooking Instructions
Step 1
Here are the ingredients for our Steamed Clams in White Wine: Clams (1 pack), 4 Korean green chili peppers, some garlic, 1 large green onion, butter, black pepper, white wine (you can substitute with cheongju or soju), and coarse salt.
Step 2
I bought the cheapest white wine I could find at E-mart. It was around 6,000-7,000 won!
Step 3
Wash the clams thoroughly. Fill a bowl with enough water to cover the clams, then dissolve 2-3 tablespoons of coarse salt in it. This is for purging the clams. Cover the bowl with a black plastic bag and refrigerate for 1-3 hours to let them purge. (Tip: If you don’t purge them long enough, they might not be cleaned properly, like mine weren’t the first time!)
Step 4
While the clams are purging, prepare the vegetables. Thinly slice the garlic. Slice the green onion and chili peppers diagonally.
Step 5
Melt a piece of butter in a pan over low heat.
Step 6
Sauté the sliced garlic.
Step 7
Add a little more butter.
Step 8
Rinse the purged clams under running water one last time, then add them to the pan!
Step 9
Pour in white wine until the clams are mostly submerged.
Step 10
Add the Korean green chili peppers. I used 4, but you can adjust the amount based on your spice preference!
Step 11
Once it starts boiling, add the diagonally sliced green onion!
Step 12
Now, just let it boil vigorously! Add a little water if needed, and season the broth with black pepper to taste.
Step 13
Done! It’s ready.
Step 14
I enjoyed this with the Tomato Seafood Spaghetti I made. We ate it while it was cooking on our portable induction table, with the whole family! (Tip: Don’t add too much butter, or the broth can become greasy. You might not need to add more butter midway. As long as you purge the clams well, this is an easy dish to make as a snack or for dinner! Highly recommended for housewarming parties, special birthday meals, or just a great appetizer!)
