Clams In Dwenjang Broth

Gently simmer clams in dwenjang and anchovy-dashi broth for a light and restorative brew that requires very few ingredients. Use up whatever greens and vegetables that need to move along in your fridge and substitute any shellfish of your choice.

Serves 2

INGREDIENTS
A few wedges of honeynut squash, peeled
1 quart anchovy-dashi broth
2 tablespoons Queens Dwenjang
2 large garlic cloves, minced 
A dozen manila clams
Handful of tender mustard greens and their blossoms
Freshly cracked black pepper

RECIPE
Place the pieces of squash in a shallow water bath and poach, covered, in the oven at 400F for 20 minutes or until tender. Alternatively, steam over the stove in a steamer basket.

Bring the broth to a simmer over medium heat, then add the dwenjang and garlic and continue to cook for 5 minutes. Add the clams and cook until they open up. Discard any unopened clams. 

Divide the squash, mustard greens, and clams between bowls. Ladle in the broth and garnish with blossoms and a few cracks of black pepper.  

SHOP THE RECIPE: Dwenjang