Romantic: Sunray Surf Clams in Lemony White Wine and Pepper Petals
Subtle, delicate, and refreshing...
I'll call this a little 'spa session' for our tastebuds
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
- Olive Oil
- Prepare cleaned Sunray Surf clams and lemon. Make sure your lemon is de-waxed and washed so the whole thing is edible.
- 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.
- 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.
- Pour in the wine and set heat to high. Stir until more than half the clams are open.
- Pour in water right below the clam level so they will be barely soaked. (this depends on the pot). Put in the lemon.
- Place lid and lower heat to mid-low. Cook for 15mins. Make sure the pot just simmers and does not boil.
- Crush pink pepper corns with a metal spoon so they look like little rose petals.
- Once the clams are cooked, add the dried marjoram and some salt.
- 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.