Spicy and Sweet Clam Seasoning Sauce
Deliciously Spicy Clam Seasoning Sauce Recipe
For my husband and I, who love spicy food, we enjoy this clam seasoning sauce made with finely chopped Cheongyang chili peppers. It’s so delicious when served over rice and mixed together. This recipe maximizes the natural umami of fresh clams by preparing them carefully and creating a flavorful sauce.
Main Ingredients- 500g fresh ark clams
- 3 Cheongyang chili peppers (adjust to taste)
- 1 red chili pepper (for color)
Seasoning Sauce Ingredients- 5 Tbsp soy sauce
- 2.5 Tbsp red pepper flakes (adjust spiciness)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil (for nutty aroma)
- 2 Tbsp rice syrup or corn syrup (adjust sweetness)
- 1 Tbsp cooking wine (like Mirin, to remove fishiness)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp plum extract (for sweet and sour flavor and aroma)
- 5 Tbsp soy sauce
- 2.5 Tbsp red pepper flakes (adjust spiciness)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil (for nutty aroma)
- 2 Tbsp rice syrup or corn syrup (adjust sweetness)
- 1 Tbsp cooking wine (like Mirin, to remove fishiness)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp plum extract (for sweet and sour flavor and aroma)
Cooking Instructions
Step 1
Rinse the fresh ark clams thoroughly under running water while they are still in their shells. Place the clams in a bowl, add 1 tablespoon of salt and enough water to cover them lightly. Cover the bowl with a black plastic bag or lid and let them purge for about 20 minutes. (Clams purchased from large supermarkets are often well-purged, so extensive purging might not be necessary.)
Step 2
Finely mince the 3 Cheongyang chili peppers after removing the seeds. Mince the red chili pepper similarly to add color. Adjust the amount of Cheongyang peppers to control the spiciness.
Step 3
In a separate bowl, combine the soy sauce, red pepper flakes, minced garlic, sesame oil, rice syrup, cooking wine, toasted sesame seeds, and plum extract. Mix well to create the delicious seasoning sauce. Add the pre-minced chili peppers to the sauce and mix again to complete it.
Step 4
In a pot, bring enough water to cover the clams to a boil. Once the water is boiling vigorously, add the purged clams and 1 tablespoon of soy sauce. Adding soy sauce at this stage helps prevent the loss of nutrients like protein during boiling, enhances the chewy texture and umami flavor, and also helps to eliminate any fishy smell.
Step 5
When boiling the clams, it’s best to stir them gently in only one direction. This helps the clam meat settle neatly on one side, making them easier to shell. Continue to cook for about 3-4 more minutes, then immediately drain them thoroughly in a colander.
Step 6
Once the boiled clams have cooled slightly, carefully open the shells. If any clams still have grit or mud inside, rinse them clean under running water. For clams that haven’t opened, you can gently twist the hinge point with the tip of a spoon to help them open. (I found they opened easily without a spoon.)
Step 7
Generously spoon the prepared flavorful sauce over the shelled clams. Layer the sauce and clams one by one, creating an appealing presentation. This finished clam seasoning is a perfect topping for a bowl of warm rice. Mix it all together for a delightful meal!
