Steamed Clams and Cabbage with Butter
Juicy steamed clams in butter and white wine.
20min
116kcal
700mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Rinse and clean the clam shells.
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Tear the cabbage leaves into chunks and thinly slice up the core.
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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.
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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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