Spicy and Sweet Chewy Clam Salad Recipe
Chewy and Savory Rice Thief! The Perfect Spicy and Sweet Clam Salad Recipe!
The best when you have no appetite! Introducing a magical clam salad with a chewy texture and savory sauce that will make you finish a bowl of rice in no time. It’s also a perfect snack with makgeolli on a rainy day!
Main Ingredients- Fresh ark clams
Seasoning Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 1 Tbsp Oligosaccharide (adjust sweetness)
- 1 Tbsp Plum Extract (can substitute with Oligosaccharide)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- Generous amount of chopped green onion
- Generous amount of minced garlic
- A pinch of sesame seeds
- 1 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 1 Tbsp Rice Wine (Mirin)
- 1 Tbsp Oligosaccharide (adjust sweetness)
- 1 Tbsp Plum Extract (can substitute with Oligosaccharide)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- Generous amount of chopped green onion
- Generous amount of minced garlic
- A pinch of sesame seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, it’s crucial to wash the clam shells very thoroughly. Use a brush to scrub each shell diligently to remove any mud or foreign matter from the surface. Repeat rinsing under running water until the cloudy water is gone.
Step 2
Place the thoroughly cleaned clams in a pot with plenty of water. Add a handful of salt (to mimic the salinity of seawater) and bring it to a rolling boil. Once the water is boiling, add all the cleaned clams.
Step 3
After adding the clams and the water comes back to a boil, the clams will start to open their shells. Boiling for about 3-5 minutes is usually sufficient. Be careful not to overcook them, as they can become tough. Turn off the heat as soon as it comes to a rolling boil. Don’t force open any clams that haven’t opened.
Step 4
Drain the cooked clams using a sieve. If any remaining impurities are found, rinse them lightly under running water. Then, carefully separate one shell from each clam, being gentle so as not to break the clam meat. Prepare the clam meat by removing it from the shell. Be mindful not to overcook the clam meat to the point where it becomes mushy.
Step 5
Now it’s time to make the delicious sauce that will determine the flavor of your clam salad. In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp rice wine (or mirin), 1 Tbsp oligosaccharide (adjust sweetness to your preference), 1 Tbsp plum extract (can be substituted with oligosaccharide), 1 Tbsp gochugaru (you can also adjust the spiciness), a generous amount of finely chopped green onion, a generous amount of minced garlic, a pinch of sesame seeds, and finally, 1 Tbsp of fragrant sesame oil. Mix everything thoroughly until well combined. Balancing the spicy and sweet flavors is key.
Step 6
Arrange the shelled clam meat attractively on a serving plate. Then, carefully spoon the prepared sauce over the clam meat, a little at a time (using a small teaspoon can help with portion control). Gently toss or mix the clams with the sauce so it coats evenly, or you can serve it as is after spooning the sauce. Avoid tossing too vigorously, as this can mash the clam meat.
