Steamed clams with wine - late-night cafeteria
Steaming clams with wine in a late-night cafeteria. Appetizers. The soup can be used for bibimbap.
Ingredients
Cooking Instructions
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A pound of clams, spitting sand, and the shells are brushed clean one by one.
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2 dried chili peppers, 2 cloves of garlic, a little oil and stir-fry until fragrant.
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Add the clams, add 60ml of sake, cover the pot and bring to a boil.
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After the clams open their mouths one by one, add 10g of unsalted butter, 2 teaspoons of light soy sauce, a handful of chopped shallots, mix well, cook slightly, and eat!
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