Soju's side dish, steamed clams and even clam pasta
I made spicy and refreshing steamed clams with seasonal clams.
2 serving
Within 30 minutes
예쁜나무숲
Ingredients
  • Manila clam
    700g
  • Garlic
    8piece
  • leek
    1/2ea
  • peperoncino
    5ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • olive oil
    4T
  • Cheongju
    100ml
  • Bottled water
    100ml
  • ground pepper
    little
Cooking Steps
STEP 1/14
Cut the whole garlic into pieces and chop the green onions, green and red peppers into small pieces.
STEP 2/14
If you prepare clams, the ingredients for steamed clams are ready.
STEP 3/14
Add 4T of olive oil to preheated pan. You can add butter instead of olive oil. Please choose olive oil or butter according to your preference.
STEP 4/14
Fry garlic in olive oil.
STEP 5/14
When the garlic turns brown, add peperoncino.
I like the spicy taste, so I broke the pepperoncino and put it in.
STEP 6/14
Next, put in the clams.
STEP 7/14
140ml of water
STEP 8/14
I added 100ml of refined rice wine. It would be good to put in white wine, but I replaced it with Cheongju because there was no wine.
STEP 9/14
When the soup boils, add the sliced green onions
STEP 10/14
Cover the pot and bring to a boil until the clams open. Boil clams for 2 to 3 minutes because they will get tough if you boil them for a long time.
STEP 11/14
Lastly, add the red pepper and mix it, and you're done with fresh and spicy steamed clams.
STEP 12/14
When I put a lot of clams and made the soup, I made a thick and refreshing steamed clam liquor, which went well with soju.
STEP 13/14
Boil spaghetti noodles in the remaining clams and mix them, and Vongole pasta comes as a bonus
STEP 14/14
I sprinkled pepper on it and sprinkled parsley powder on it, so I even solved a hearty and delicious meal with delicious clam pasta.
If you boil clams for a long time, the clam will get tough, so turn off the heat when the soup boils and the clams open their mouths.
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