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Steamers in Light Broth Ramen
Delicate steamer clams served in a simple ramen broth with seaweed and herbs.
Shells creak, brine whispers—Steam draws out sea's lullaby—Noodles float in peace
Ingredients
- 1 lb steamer clams, scrubbed and rinsed
- 4 cups seafood broth (preferably low-sodium)
- 1 tablespoon unsalted butter
- 1 sheet kombu (dried kelp, about 4 inches long)
- 4 portions ramen noodles (seasoning packets discarded)
- Nori strips, for garnish
- Fresh dill or flat-leaf parsley, chopped
- Kosher salt and white pepper, to taste
Preparation
- In a large pot, combine seafood broth, kombu, and butter. Simmer gently for 10 minutes; remove kombu and discard.
- Add steamer clams to the broth, cover, and cook just until clams open (discard any that remain closed).
- Season broth with salt and white pepper to taste.
- Meanwhile, cook ramen noodles according to package directions; drain well.
- To serve, divide noodles among bowls, ladle over the broth and clams, and garnish with nori strips and chopped herbs.
- Finish with your choice of toppings: lemon zest, crispy fried shallots, toasted breadcrumbs, microgreens, chive blossoms, extra dill, and scallions.