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Miso Clams Stir-Fry

   

Ingredients for Miso Clams

Miso Clams Recipe

Miso paste is salty and savoury, so there is no need to add salt or light soy sauce. This is an extremely fast recipe as the actual cooking time is less than 5 minutes – overcooking is a no-no and will result in chewy and rubbery clams.

Serves: 1-2

Prep Time: 15 mins

Cook Time: 5 mins

Ingredients

  • 250 grams clams (such as lala, asari, manila)
  • 1 tbsp cooking oil
  • 3 slices ginger minced
  • 3 cloves garlic peeled and minced
  • 2 chilli padi de-seeded & sliced thinly; to taste
  • 2 stalks spring onions (only the green part) sliced to 5 cm (2 inch) length

(A) Miso Mixture (Whisk in small bowl until dissolved)

  • 1 tbsp miso paste to taste
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1 tbsp water

Directions

  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. Drain and rinse clams.
  2. Heat cooking oil in saucepan and add ginger, garlic and chilli. Stir-fry until aromatic, about a minute.
  3. 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.
  4. Turn off the stove. Add spring onions, stir to coat everything evenly in the sauce and serve immediately.

Noob Cook Tips

  1. Different brands of miso have varying saltiness, so adjust the amount of miso to taste accordingly.
  2. If you prefer a thicker gravy, thicken the sauce with cornstarch solution (1 tsp cornstarch dissolved in 1 tsp water).
                                           

Leave a Comment





8 Responses to “Miso Clams Stir-Fry”

  1. tigerfish — October 30, 2012 @ 7:09 am

    Recently I found that clams done this way (esp. when there is a lot of clam sauce) goes quite well with thick bee hoon (those used in laksa). Similar to Vongole but because bee hoon is almost quite bland, it complements the deep savoury clam flavors very well!

    Never tried miso as seasoning before, as I fall back to the same style for clams every time: garlic, shallots(or green onions), ginger, chili padi, cooking wine. Will the miso make it very salty? Usually I don’t even add salt or soy sauce to my clam dish :O

    Reply

    • wiffy replied: — October 30th, 2012 @ 1:04 pm

      I usually add either fermented black beans or dashi to season my clam dish, else too bland for me. maybe my salt requirement is higher than yours (that’s not good though :P) Oh, good idea about the bee hoon, I shall add some to my miso clam soup next time to make it a one-dish-meal :)

      Reply

  2. TasteHongKong — October 31, 2012 @ 1:55 pm

    Agree, miso paste is good for stir-frying too, also proved to me that it goes very well with garlic. This must be an umami dish!

    Reply

  3. B — October 31, 2012 @ 9:58 pm

    Looks pretty in their shells!

    Reply

  4. Cheah ~ No-Frills Recipes — November 1, 2012 @ 11:39 am

    Have never tried frying lala with miso paste. Looks easy enough and yes cuts down on seasoning.

    Reply

  5. Stephanie — November 7, 2012 @ 7:04 am

    That’s a great idea for miso! I’m trying to find some easy and fast dishes to serve as weeknight sides

    Reply

  6. Cynthia — December 20, 2012 @ 11:45 am

    When soaking the clams in salt water for 1 hour, do you keep it in the fridge or outside at room temperature?

    Reply

    • wiffy replied: — December 26th, 2012 @ 3:29 pm

      Hi, I kept it outside, but it’s entirely up to you.

      Reply