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Romantic: Sunray Surf Clams in Lemony White Wine and Pepper Petals

Updated on June 18, 2016

Subtle, delicate, and refreshing...

I'll call this a little 'spa session' for our tastebuds

Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: 3 servings

My clams did not have any sand in them, but just to make sure, soak them in salted water for about 30 mins.


  • 700g Sunray Sur Clams, Sand cleared
  • 1 Lemon, Wedged
  • 1cup White Wine, Moon Bae Ju 23
  • 4 teaspoons Marjoram, Dried
  • 1/2 Dried Chili
  • 2 teaspoons Pink Pepper
  • Fresh Dill / Marjoram, For decoration
  • Salt
  • Water
  • Olive Oil


  1. Prepare cleaned Sunray Surf clams and lemon. Make sure your lemon is de-waxed and washed so the whole thing is edible.
  2. Get a pot that has a lid. Put the lid aside and set the pot on medium heat. Wait until the pot is hot enough to flambe. / Or, hot enough for waterdrops to roll around.
  3. Drizzle a little bit of olive oil and put the chili in. Wait for 5 seconds and throw in all the clams at once. Toss it around until one or two clams open.
  4. Pour in the wine and set heat to high. Stir until more than half the clams are open.
  5. Pour in water right below the clam level so they will be barely soaked. (this depends on the pot). Put in the lemon.
  6. Place lid and lower heat to mid-low. Cook for 15mins. Make sure the pot just simmers and does not boil.
  7. Crush pink pepper corns with a metal spoon so they look like little rose petals.
  8. Once the clams are cooked, add the dried marjoram and some salt.
  9. Add the fresh herbs and pepper corn before served.

I was at the supermarket and stumbled across a tray of elegant looking clams and could not resist in trying them. So, I brought them home and toyed with my new culinary gears including fresh herbs, pink pepper corns and a traditional Korean grain wine called 'Moon Bae Ju'. Which puffs with aromas. It's supposed to be 40% alcohol and made of rough grains grown in the northern part of Korea, but what accidentally bought was a mass produced version mixed with rice and only 23% alcohol (doesn't taste like the original but good for cooking.)

The clams have a very subtle taste that is a bit sweet. The pepper corns were pungent, but gave a kick here and there, but it was actually the looks that made me use it. They look like tiny rose petals.

Any way, after the meal I had some leftover broth and was able to enjoy the luxury of turning it into soup by adding soaked foxtail millets.

Cast your vote for Sunray Surf Clams in Lemony White Wine and Pepper Petals


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