Cold Clams in Plum Wine & Lemon - an appetising Entree for hot Summer

Among various types of shellfish, Big Boy is particularly fond of clams (花甲/花蛤). This is because clams are sweet and tender, their price is affordable, and their versatility in cooking makes them a great ingredient for many dishes.

Aside from steaming, stir-frying, and boiling, eating clams cold is also a delightful way to enjoy them. The idea to use plum wine for cooking clams came about after one time when I was drinking plum wine and watching a cooking show on TV where the host was enjoying clams. Suddenly, I had the inspiration to try making "drunken clams" with plum wine!

The next day, I went to the market and bought a pound of clams. I steamed them first and then soaked them in plum wine. After soaking, I added a few simple seasonings: Shichimi togarashi (seven-spice powder), Thai basil, lemon, and olive oil. Then I froze them to eat. The clams, perfectly steamed, were very tender, with a pleasant plum wine aroma and sweetness. The lemon added a refreshing touch, while the Thai basil gave a unique flavour and the Shichimi togarashi provided a hint of spiciness. The result was incredibly delicious!

BIGBOY TIPS✨

📌 It’s recommended to buy larger clams or shellfish, such as the ones I used this time—giant clams or sweet potato clams. Larger shellfish are better at absorbing the plum wine, making them more flavourful.

📌Clams are best steamed over water rather than boiled, to retain their natural sweetness.

📌Squeeze a little lemon juice when eating for a richer flavour profile!

Ingredients (serve 2)

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Clams	600g
Umeshu (Plum Wine)	300ml
E.V. Olive Oil	1 tbsp
Shiso Leaves	2 pcs
Lemon	2 slices
Shichimi Powder	½ tsp
Ice Water	1 bowl

Steps

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1. Cut the Shiso leaves into strips; cut the lemon into slices and then into small pieces, and set aside.

2. These lams generally do not need to be soaked to expel sand. After purchasing, rinse them thoroughly and drain. Place them on a plate and steam over boiling water for 4-5 minutes until the clams have just started to open. Turn off the heat and remove them. (Do not blanch; steaming helps retain the clams’ freshness.)

3. After steaming the clams, soak them in ice water for 5 minutes, then drain.

4. Tear off one side of the empty clam shell, keeping only the side with the meat.

5. Arrange the clams in a plate, pour in the umeshu until just covered, and refrigerate for 45 minutes.

6. After soaking, drain most of the umeshu. Drizzle 1 tablespoon of olive oil over the clams, then sprinkle with shichimi togarashi, lemon wedges, and shredded shiso leaves. Ready to serve!