Miso Clams Stir-Fry
Ingredients for Miso Clams Stir-Fry
Cooking Notes
1. Do not overcook the clams, otherwise they will taste rubbery/chewy.
2. Different brands of miso have varying saltiness, so adjust the amount of miso to taste accordingly.
3. If you prefer a thicker gravy, thicken the sauce with cornstarch solution (1 tsp cornstarch dissolved in 1 tsp water).
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{ 8 comments… read them below or add one }
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
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 :)
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!
Looks pretty in their shells!
Have never tried frying lala with miso paste. Looks easy enough and yes cuts down on seasoning.
That’s a great idea for miso! I’m trying to find some easy and fast dishes to serve as weeknight sides
When soaking the clams in salt water for 1 hour, do you keep it in the fridge or outside at room temperature?
Hi, I kept it outside, but it’s entirely up to you.