Doenjang Clam Spinach Orzo
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Like risotto, orzo stirred through vegetable stock turns creamy and spoonable, all in one pot.
Read more
The clams are added near the end and open right in the pot, letting their briny juice mix with doenjang, the Korean fermented soybean paste that seasons it all.
Ingredients
Instructions
- 1
Soak 300g clams in salt water (1L water + 1 tablespoon salt) for 20-30 minutes to purge grit.
Rinse and drain. Cut 80g spinach into 4cm lengths.
- 2
Heat 1 tablespoon olive oil over medium heat.
Saute 60g diced onion and 2 sliced garlic cloves for 2 minutes until softened and sweet.
- 3
Add 180g orzo and stir-fry for 1 minute.
Pour in 60ml white wine and stir until fully absorbed.
- 4
Add 450ml vegetable stock in 2-3 additions, stirring constantly for 8 minutes until the orzo is tender and creamy like risotto.
- 5
Dissolve 1 tablespoon doenjang in 2 tablespoons of the hot cooking liquid and stir into the pan.
Add the clams, cover, and cook for 3 minutes until all open.
- 6
Once the clams open, add 80g spinach and 15g butter and stir for 1 minute.
Adjust salt and serve immediately.
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