Clams are often covered and gently steamed until they open. Here, chef Trigg Brown cooks them uncovered over high heat to coax steam from the cooking liquid and concentrate its flavor at the same time. The result: tender, juicy clams with a rich, reduced broth in only 15 minutes.
How to Make It
Heat oil in a wok or large high-sided skillet over high. Add garlic, and cook, stirring constantly, until fragrant, about 15 seconds. Add clams, beer, Shaoxing cooking wine, and shiro dashi; cook, uncovered, stirring often, until clams open, 10 to 15 minutes. Discard any clams that do not open.
Add tomatoes, basil, and butter; cook, stirring constantly, until butter is melted. Transfer mixture to a serving bowl. Sprinkle with sesame seeds and gochugaru. Garnish with basil leaves.
Notes
Shiro dashi is a concentrated soup base available at Asian markets.