If you love savory flavors you’ll love this recipe for miso garlic clams. The whole recipe comes together in one pan in less than 15 minutes.
Clams might look intimidating, but they’re arguably the easiest type of seafood to cook. They cook in minutes and signal precisely when they’re done by opening up. I like to take the clams out of the broth as soon as they open so there’s no chance of overcooking. The clam broth has garlic and miso for a savory boost, plus a little butter to add richness. Mounting cold butter in at the end creates a silky, emulsified sauce that clings to the clams.
How to select clams
1. Choose Fresh Clams
- Look for live clams: Fresh clams should be alive at the time of purchase. A live clam will have a tightly closed shell or will close when gently tapped. Avoid clams with cracked or broken shells.
- Check the smell: Fresh clams should have a clean, briny scent reminiscent of the ocean. If they smell fishy or off, skip them.
2. Pick the Right Variety
For miso steamed clams, varieties like littleneck, manila, or even cockles work wonderfully. Look for small clam varieties, which are quick to cook and tender.
Have mussels instead? Check out my recipe for Mussels in Soybean Butter Sauce.
3. Storage Before Cooking
Keep clams cold and alive until you’re ready to cook. Store them in a bowl covered with a damp cloth in the refrigerator. Avoid submerging them in fresh water, as this can kill them. If you’re buying your clams from a fishmonger or supermarket, they’ll be pre-purged, already cleaned to remove sand and grit. If you’re digging clams yourself or getting them from the beach they’ll need to be purged in cold, salty water before cooking.
Miso Garlic Clams
Ingredients
- 1 lb fresh clams manila, littleneck, or any other small variety
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp miso
- 1/4 cup water
- 1/4 cup rice wine mijiu, shaoxing, sake, or sub with dry white wine
- 2 tbsp butter, cold, cubed
- cilantro leaves for garnish
Instructions
- Rinse and scrub the clams in cold water. Pick out and discard any clams with opened shells.
- In a saucepan or wok with lid, heat 1 tbsp cooking oil over medium heat. Add 3 cloves garlic, mincedand 1 tbsp ginger, minced to fry until fragrant, about 1 minute.
- Add 1 tbsp miso and 1/4 cup rice wine, stirring until the miso is mostly dissolved. Add 1 lb clams and 1/4 cup water. Cover and cook for 3-5 minutes, until clams begin to open.
- Transfer opened clams to the serving dish, leaving the sauce in the pan. Discard any clams that don't open. Reduce heat to low and add 2 tbsp butter, stirring constantly until fully melted into the sauce.
- Spoon the sauce over the clams and garnish with cilantro. Serve with steamed rice, crusty bread, or over pasta.
