Canned Clam Ramen

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A pantry-friendly ramen with canned clams, garlic, and a splash of white wine for unexpected depth.

Clams in tin await—Garlic lifts the ocean's hush—Broth from the cupboard

Ingredients

1 can chopped clams with juice (about 6.5 oz)
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup dry white wine
2 cups chicken broth (preferably low-sodium)
4 portions ramen noodles (seasoning packets discarded)
1/4 cup fresh parsley, chopped (plus more for topping)
Cracked black pepper, to taste
Kosher salt, to taste (if needed)

Preparation

In a medium pot, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
Add canned clams with their juice, white wine, and chicken broth. Bring to a gentle simmer and cook for 5 minutes.
Meanwhile, cook ramen noodles according to package instructions; drain well.
To serve, divide noodles among bowls and ladle clam broth over the top. Garnish with chopped parsley and cracked black pepper.
Finish with your choice of toppings: lemon zest, toasted breadcrumbs, red pepper flakes, parsley leaves, scallions, and a drizzle of olive oil.

Perfect Pairings

Drink

Pinot Grigio

A crisp and dry Pinot Grigio, with its bright acidity and subtle citrus notes, provides a refreshing counterpoint to the savory canned clam ramen. It cleanses the palate and enhances the delicate seafood flavors without overpowering the dish, making it a simple yet effective pairing.

Music

Retro kitchen jams

Topping Ideas

Lemon Zest
Grate over bowls for zesty, aromatic lift.
Toasted Breadcrumbs
Sprinkle for crunch and a classic clam pasta feel.
Red Pepper Flakes
Add for subtle heat and color.
Fresh Parsley Leaves
Top for bright, herbal finish.
Thinly Sliced Scallions
Scatter for a mild, oniony crunch.
Extra Drizzle of Olive Oil
Add for extra richness and gloss.