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Vongole al vapore con Miso e vino di riso

Vongole al vapore con Miso e vino di riso

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Valutato da 29 persone
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Questa ricetta a base di vongole è difficile da battere in quanto gusto e semplicità nella realizzazione. Il condimento umami a base di miso rosso e vino di riso rende le vongole ancora più buone di quanto già non siano. Perfetto da servire come antipasto o aperitivo.

Ricetta di Great British Chefs


500g clams, fresh
4 garlic cloves
1 piece fresh ginger, thumb-sized
1 tbsp red miso
1 tbsp brown sugar
2 tbsp rice wine, preferably shaoxing
4 tbsp water
1 tbsp groundnut oil

to finish:
1 handful coriander, roughly chopped


  1. Rinse the clams well in cold water. Throw away any with cracked shells or shells that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells.
  2. Meanwhile, peel and finely chop the garlic and ginger. In a small bowl, stir together the miso, sugar, rice wine and water and set aside.
  3. When ready to cook, heat the groundnut oil in a large heavy-based saucepan or wok. Over a medium heat, fry the garlic and ginger until fragrant.
  4. Turn the heat up to medium high, add the clams and pour in the miso mixture. Cover with a tight lid and allow the clams to steam for 3–5 minutes, or until they have opened. Discard any that don’t open.
  5. Dish out onto a large serving platter and sprinkle with coriander to finish. Serve immediately, with the miso clam broth spooned over steamed rice.