Steamed Clams and Cabbage with Butter

Steamed Clams and Cabbage with Butter

Juicy steamed clams in butter and white wine.

Cooking time
20 minutes
Calories
116kcal
Sodium
0.7g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

12

1/4 head

1 Tbsp

3 Tbsp

a dash

Directions

  1. Rinse and clean the clam shells.
  2. Tear the cabbage leaves into chunks and thinly slice up the core.
  3. Place the butter, white wine and (1) into a pot, place (2) on top and cover with a lid. Steam over medium-high heat for 2 minutes.
  4. Once the mouths of the clams open, remove the cover and flip them over. Add the soy sauce and pepper, simmer for a minute then serve.

Cooking Basics

Asari clams / shijimi clams - washing shells

Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.

Cabbage - roughly chopped

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.

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