Spicy & Sweet Clam Salad: A Flavorful and Chewy Delight
Enjoy Fresh Clams at Home! From Purging to Cooking: The Ultimate Clam Salad Recipe
Introducing our ‘Clam Salad,’ a dish that will captivate your taste buds with its chewy texture and savory flavor. If you’ve hesitated to cook clams because of the hassle of opening shells, this recipe will help you savor the true taste of clams! Fresh clams are gently tossed in a spicy and sweet seasoning, making it a perfect side dish that pairs wonderfully with rice, or even a fantastic appetizer for drinks. It’s also delicious wrapped in perilla leaves or lettuce, or mixed into a bowl of rice for a hearty meal. We’ll guide you through purging clams, boiling them perfectly, and creating this simple yet irresistible clam salad. #Clam #ClamSalad #ClamRecipe #SeasonalFood #SideDish #Appetizer
Main Ingredients
- 200g clams
- 2 Tbsp chopped green onion
Seasoning Ingredients
- 2 Tbsp red pepper flakes
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp red pepper flakes
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, gently rinse the clams 2-3 times under clean water. In a pot or bowl, add 1 liter of water and dissolve 2 tablespoons of salt. (Tip: The salt concentration should be about 2 tablespoons of salt per 1 liter of water.) To aid in purging, place a metal spoon in the water with the clams, or add 1-2 tablespoons of vinegar. The strong scent of vinegar can stimulate the clams to expel mud more quickly.
Step 2
Cover the bowl containing the clams with a dark cloth, newspaper, or plastic wrap. Place it in a dark, cool place (or the refrigerator) for about 30 minutes. In this dark environment, the clams will naturally release their grit and purge effectively. After purging, rinse the clams several times under clean water to remove any remaining mud.
Step 3
Now it’s time to cook the clams. Fill a pot with enough water to cover the clams and bring it to a rolling boil. Once boiling, pour in 1 cup of cold water to slightly lower the water temperature, then add the rinsed clams. Adding the clams after slightly cooling the water allows them to open gradually and cook evenly. As the water returns to a boil, gently stir the clams in one direction. Stirring in one direction helps the clam meat stick to one side, making it easier to shuck later. Remove the clams as soon as about 10% of them start to open slightly. Be careful not to overcook, as this can make the clam meat tough. Once cooked, drain the clams in a colander and let them cool slightly. (Tip: Don’t discard the clam cooking water! You can use it to rinse off any remaining impurities from the clam shells.)
Step 4
For any clams that didn’t open during cooking, gently insert the tip of a spoon into the back (pointed end) of the shell and twist to pry it open easily.
Step 5
Place the shucked clams in a bowl. Add the red pepper flakes and soy sauce, ensuring they coat the clams evenly.
Step 6
Next, add the sugar and sesame oil. Finally, sprinkle with sesame seeds. Add the chopped green onion. Gently toss everything together with your hands until the seasoning is well combined with the clams. Be careful not to mix too vigorously, as this can mash the clam meat.
Step 7
This clam salad is seasoned just right, not too salty, making it incredibly delicious to eat on its own! It was so tasty that we finished it all before even thinking about mixing it into rice.
Step 8
Enjoy this spicy and savory clam salad that’s wonderfully addictive! It’s a dish so delightful, you won’t be able to put your chopsticks down. Serve it beautifully on a plate and savor every bite!
