Miso Clams
Miso Clams takes around 20 minutes from beginning to end. This gluten free, dairy free, and pescatarian recipe serves 1 and costs $2.52 per serving. One serving contains 325 calories, 10g of protein, and 18g of fat. Head to the store and pick up chilli, Miso Soybean Paste, cooking oil, and a few other things to make it today. It is brought to you by Noob Cook. This recipe is liked by 8 foodies and cooks. Overall, this recipe earns a pretty good spoonacular score of 66%. Similar recipes are a : miso soup with clams, Miso Soup with Clams & Spinach, and Miso soup with fresh clams.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
2 chilli padi de-seeded & sliced thinly; to taste
250 grams clams (such as lala, asari, manila)
1 tbsp cooking oil
3 cloves garlic peeled and minced
3 slices ginger minced
1 tbsp mirin
1 tbsp miso paste to taste
1 tbsp sake
1/2 tsp sesame oil
2 stalks spring onions (only the green part) sliced to 5 cm (2 inch) length
1/2 tsp sugar
1 tbsp water
Equipment:
sauce pan
spatula
stove
Cooking instruction summary:
Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities. Drain and rinse clams.Heat cooking oil in saucepan and add ginger, garlic and chilli. Stir-fry until aromatic, about a minute.Add clams and miso mixture (A). Quickly stir with a spatula to coat clams evenly in the sauce, then cover with lid and allow the clams to steam for about 2 minutes, or until all the shells open. Discard any clams that remain closed. Do not overcook the clams.Turn off the stove. Add spring onions, stir to coat everything evenly in the sauce and serve immediately.
Step by step:
1. Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities.
2. Drain and rinse clams.
3. Heat cooking oil in saucepan and add ginger, garlic and chilli. Stir-fry until aromatic, about a minute.
4. Add clams and miso mixture (A). Quickly stir with a spatula to coat clams evenly in the sauce, then cover with lid and allow the clams to steam for about 2 minutes, or until all the shells open. Discard any clams that remain closed. Do not overcook the clams.Turn off the stove.
5. Add spring onions, stir to coat everything evenly in the sauce and serve immediately.
Nutrition Information:
covered percent of daily need
