Spicy and Sweet Clam Sauce
How to Boil Clams: The Golden Ratio Clam Sauce Recipe is So Delicious!
The weather has gotten quite chilly, feeling like early winter. Clams are definitely a must-have winter seafood, aren’t they? Today, I’ll share how to properly boil clams and make a flavorful sauce. It’s great as a side dish for rice or as a perfect accompaniment to drinks.
Main Ingredients- 1kg fresh clams
- 1 liter water (for boiling)
- 1 Tbsp coarse salt (for purging)
- 3-4 Tbsp soju or rice wine (to remove fishy odor)
Clam Sauce- 1/2 Tbsp minced garlic
- 1 red chili pepper (seeds removed and finely minced)
- 2 stalks scallions (finely chopped)
- 2 tsp red chili powder
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (for sweetness and umami)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish and nutty flavor)
- 1/2 Tbsp minced garlic
- 1 red chili pepper (seeds removed and finely minced)
- 2 stalks scallions (finely chopped)
- 2 tsp red chili powder
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (for sweetness and umami)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
[Purging the Clams] After rinsing the clams, place them in a bowl. Add enough water to cover them completely. Add 1 tablespoon of coarse salt and a spoon. It’s said that the spoon helps the clams feel comfortable and release more impurities. Let them sit in a dark place for 1-2 hours to purge. Once they’ve purged, discard the water. Scrub the clams together with about 2-3 tablespoons of coarse salt to remove any remaining grit, then rinse them thoroughly under running water until the water runs clear. 
Step 2
[Boiling the Clams – Step 1] Place the prepared clams in a pot and cover them with cold water. Bring to a boil over high heat. Once boiling, add 3-4 tablespoons of soju or rice wine (or cooking wine, white wine, etc.). This helps eliminate any fishy smell and enhances the flavor. 
Step 3
Cover the pot and let the clams cook until done.
Step 4
[Boiling the Clams – Step 2] When foam starts to rise to the surface, add about one cup of cold water to lower the temperature slightly. (This step prevents the clams from overcooking and becoming tough.) Now, keep an eye on the clams with the lid off. Once more than half of the clams have opened, it’s time to turn off the heat. Be careful not to overcook, as they can become chewy. While the clams are still hot, carefully pry open one half of the shell of each clam. 
Step 5
[Making the Clam Sauce] In a bowl, combine 1/2 tablespoon of minced garlic, the finely minced red chili pepper, chopped scallions, 2 teaspoons of red chili powder, 3 tablespoons of soy sauce, 2 tablespoons of plum extract, 1 tablespoon of sesame oil, and a pinch of sesame seeds. Mix everything well to create a delicious sauce. You can adjust the amount of soy sauce or plum extract to your taste. 
Step 6
Spoon a small amount of the prepared sauce onto each clam meat. Be mindful not to add too much, as it can make the clams too salty. The key is to add just enough to complement the natural flavor of the clams. Now, enjoy your delicious clam dish!
