Making steamed clam liquor
It's a late-night restaurant that goes well with the chilly weather.
2 serving
Within 60 minutes
cookking
Ingredients
  • Manila clam
    400g
  • Cheongju
    100ml
  • peperoncino
    5ea
  • Garlic
    5ea
  • Scallions
    2TS
  • Butter
    1/2TS
  • Cheongyang red pepper
  • Red pepper
    little
  • Salt
Cooking Steps
STEP 1/5
Put cooking oil in a heated pot and add peperocini, chopped garlic, and fresh pepper.
STEP 2/5
When the smell of garlic and red pepper comes up, add the clams that have been washed cleanly. Stir-fry clams quickly.
STEP 3/5
Add 100ml of refined rice wine and cover to cook clams.
STEP 4/5
When it boils, turn to medium heat and add 1/2 TS of butter.
STEP 5/5
When butter melts, add chopped chives and finish. Salt is enough for the insufficient seasoning, but I think it's enough for the seasoning from the clam broth.
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