Tender Clam Stew Recipe for a Flavorful Meal
Chewy and Spicy Clam Stew Using Seasonal Clams
Introducing a clam stew recipe that boasts a deep flavor and chewy texture, made with fresh clams. We’ll guide you through the detailed steps, from preparing the clams to the secret of cooking them to perfection. This dish, with its unique umami of clams, fresh vegetables, and spicy seasoning, is perfect as a side dish for rice or as a delightful accompaniment to drinks.
**[The Perfect Way to Purge Clams]**
1. **Wash Thoroughly:** Gently rub the clams in cold water with a pinch of salt until the mud is completely removed. It’s important to clean out any dirt trapped between the shells.
2. **Achieve Brine Consistency:** Prepare a saltwater solution with a salinity similar to seawater to ensure the clams purge effectively. Placing a spoon in the water and blocking light will help the clams release impurities more comfortably.
3. **The Magic of Metal:** Adding a stainless steel spoon to the saltwater creates a chemical reaction with the clams, encouraging them to expel grit and mud more quickly. This method not only saves time but also leads to more efficient purging.
4. **Rinse Well:** Rinse the clams with clean water multiple times to remove any impurities they have released.
**[The Secret to Chewy Clams: How to Boil Them]**
1. **Stir in One Direction:** Place the clams in cold water and stir them in one direction while boiling. Skim off any foam that rises to the surface for a cleaner broth.
2. **Eliminate Fishiness & Enhance Flavor:** Adding a bit of honey and a Korean chili pepper (cheongyang pepper) while boiling helps to effectively remove any fishy odor from the clams and enhances their chewy texture.
3. **Easy Separation:** Continuous stirring in one direction will naturally separate the clam shells from the meat, making them easier to eat later.
4. **Avoid Overcooking:** Be cautious not to overcook the clams, as they can become tough. The key to maintaining their texture is to turn off the heat as soon as the clam shells begin to open slightly.
5. **Finishing Touch:** Once the clam shells start to open in the boiling water, immediately turn off the heat and rinse them under cold water to enjoy perfectly chewy clams.
Main Ingredients- 400g fresh clams
- 1/2 colorful bell pepper
- 1 Korean chili pepper (cheongyang)
- 1 red chili pepper
- 30g butter
- 2 Tbsp minced garlic
- 100ml soju (for deodorizing)
- 5 bay leaves
- 150g tomato sauce
Cooking Instructions
Step 1
First, purge and boil the clams using the methods described above until they are tender and ready. Drain the boiled clams and set them aside.
Step 2
Remove the seeds from the bell pepper and slice it thinly into strips. Using different colors will make the dish more visually appealing.
Step 3
Remove the stems from the Korean chili pepper and red chili pepper, then slice them diagonally and thinly. These will add spiciness and color to the stew.
Step 4
In a heated pot, melt the butter and add the minced garlic. Sauté over medium-low heat, stirring gently. Be careful not to burn the garlic and ensure its fragrance is fully released.
Step 5
Once the garlic becomes fragrant, add the sliced bell pepper and chili peppers. Stir-fry over high heat for a short time to maintain the fresh texture of the vegetables. This quick stir-fry is key to their crispness.
Step 6
When the vegetables are slightly cooked, add the boiled clams, soju, bay leaves, and tomato sauce. Stir everything together to combine well and bring to a simmer over medium heat. Cook until the sauce thickens slightly and the clams are infused with flavor. Your delicious clam stew is ready!
