A super fun way to eat steamed clams over edible sand with seaweed salad. The edible sand is made from panko bread crumbs and miso which is eaten with each clam, adding texture and umami flavor to the clams. Serve with cooking liquid and crusty sourdough bread on the side.
I always have panko bread crumbs, white miso, Furikake, sesame oil, chopped or garlic in a jar, red pepper flakes, Worcestershire and soy sauces, and vermouth in my tiny kitchen pantry.
Sustainably farmed, hard clams are a Seafood Watch “Best Choice.”
The sea vegetables are from “the coast of South Korea’s East Sea, from highly regulated, clean waters” and are processed by Sea Tangle Noodle Company in San Diego.
EQUIPMENT: 3 quart saucepan with cover, 12 inch stainless steel locking tongs
Clam Dig! Steamed Clams with Edible Sand
Cuisine: AmericanDifficulty: Medium2
servings20
minutes15
minutesSteamed clams over edible sand with seaweed salad. The edible sand is made from panko bread crumbs and miso which is eaten with each clam, adding texture and umami flavor to the clams. Serve with cooking liquid and crusty sourdough bread on the side.
Ingredients
- Edible sand
1 tablespoon white miso paste, room temperature
1 teaspoon toasted sesame oil
warm water or chicken broth, as needed
1 cup panko bread crumbs
1 teaspoon Furikake
- Steamed clams
2 tablespoons organic unsalted butter
2 tablespoons chopped garlic from a jar
1/2 teaspoon dried crushed red pepper
1 cup dry vermouth, sake, or Chinese rice wine
1/2 teaspoon Worcestershire or soy sauce
2 dozen hard shell clams, littleneck are best
2 sliced green onions
1/4 cups chopped fresh cilantro
crusty sourdough bread
DirectioNS
- Make seaweed salad. Arrange on the plates.
- Edible sand
- Mix miso and oil. Whisk in enough water or broth to get the consistency of salad dressing.
- Use a fork to gently toss with panko. It’s important not to let the panko get mushy.
- Arrange on the plates and sprinkle Furikake over.
- Steamed Clams
- Place saucepan over medium heat. Add butter and melt.
- Add garlic and red pepper. Stir until garlic is fragrant.
- Increase heat to high and add wine and Worcestershire or soy sauce.
- Bring mixture to a boil. Add clams, reduce heat to medium, and cover pot. Cook, shaking pot often. Use tongs to remove each one as it opens and arrange on plate around sand and seaweed salad. Discard any clams that do not open.
- Boil remaining liquid over high heat until slightly thickened. Stir in cilantro and green onions and remove from heat. Transfer dipping liquid to serving bowls.
- Serve with sourdough bread and dipping liquid on the side. Spoon a little edible sand in with the clams as you eat them.
Notes
- Depending on the size of your clams and pot you may have to make this in two batches.
