Spicy & Sweet Seasoned Clams
How to Boil Clams and Make Delicious Clam Seasoning Sauce
This recipe is for ‘Kkomak Muchim,’ featuring chewy clams, simply boiled and topped with a zesty, savory sauce. Boiling is easy, and the seasoning is straightforward, making it a perfect dish for anyone to try. It’s a fantastic side dish for rice or a delightful accompaniment to drinks!
Clams- 1kg fresh clams
Cooking Instructions
Step 1
First, soak the clams in cold water. It’s crucial to rub the clams against each other while washing them to remove any dirt or debris attached to the shells. Thoroughly cleaning them like this ensures you can enjoy the clams’ pure, clean flavor.
Step 2
Place the cleaned clams into boiling water. Once the water starts boiling vigorously, foam will appear. Skim off this foam with a spoon for a cleaner, more delicious broth. When the clams begin to open their shells, turn off the heat immediately. Be careful not to overcook them, as they can become tough.
Step 3
Here’s a tip for opening the boiled clams: Insert the tip of a spoon into the groove on the back where the shells connect and twist gently. You’ll find that the shells open much more easily than you might expect. You can also use a knife for this.
Step 4
After peeling, arrange the clams neatly in a serving dish. Presenting them attractively makes the dish look even more appetizing.
Step 5
Now, let’s make the delicious seasoning sauce that will bring out the clams’ flavor. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 Tbsp sugar or plum extract, and the chopped green onion. I added finely chopped red chili pepper to give the sauce a prettier color. If you like a bit of spice, you can add a small amount of Cheongyang chili pepper.
Step 6
Drizzle the flavorful seasoning sauce evenly over the prepared clams. Finally, add a splash of sesame oil and sprinkle with toasted sesame seeds. Your delicious seasoned clams are ready to be enjoyed! They taste best when served immediately.
