Doenjang Clam Spinach Orzo
Doenjang clam spinach orzo cooks orzo pasta in a doenjang-seasoned vegetable stock with clams, building a risotto-like one-bowl dish. The clams are purged in salt water, then steamed open with white wine to release their briny liquid, which merges with the fermented depth of doenjang to form a layered savory base. Toasting the orzo briefly in oil before adding stock coats the starch surface, and ladling the stock in two or three additions while stirring draws out enough starch to thicken the sauce into a creamy consistency without actual cream. Spinach goes in at the very end, wilting just enough to stay bright green and tender. A knob of butter stirred in at the finish adds gloss and rounds out the salty-savory flavors.
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Instructions
- 1
Purge clams in salted water, rinse well, and cut spinach into 4 cm pieces.
- 2
Heat oil and sauté minced onion and garlic for 2 minutes until sweet and aromatic.
- 3
Add orzo and toast for 1 minute, then add white wine and reduce by half.
- 4
Add stock in 2-3 batches, stirring as it cooks for about 8 minutes like risotto.
- 5
Dissolve doenjang in a little hot liquid, add it with clams, cover, and cook for 3 minutes.
- 6
Once clams open, add spinach and butter, stir 1 minute, and serve immediately.
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