Korean Steamed Clams with Soju
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The butter waits until the clams have opened.
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Added then, it blends with the clam juices into a glossy broth, while butter added at the start just floats as a slick of fat. Soju is boiled hard first to drive off the alcohol smell, and any clam that stays shut after cooking gets thrown away.
Ingredients
Instructions
- 1
Soak 700 g clams in mild salt water for 20 minutes, then scrub the shells against each other under cold running water.
Discard any cracked clams or clams with an off smell before cooking.
- 2
Slice 1 hot green chili on the diagonal and cut 0.5 scallion for finishing.
Keep 20 g butter aside for later, because adding it after the clams open helps it blend into the clam juices.
- 3
Put the clams, 1 tablespoon minced garlic, 80 ml soju, and 200 ml water in a pot.
Bring to a strong boil uncovered for about 1 minute so the sharp alcohol aroma can cook off.
- 4
Cover the pot and steam over medium-high heat for 4 to 5 minutes.
When most shells open and the broth turns cloudy, shake the pot gently so the clams heat evenly without overcooking.
- 5
Lower the heat to medium and add the 20 g butter.
Spoon the hot broth over the clams and swirl the pot until the butter melts into the liquid instead of floating as separate oil.
- 6
Add the sliced hot green chili and scallion, then simmer for just 1 more minute.
Discard any clams that remain closed after cooking, and serve the clams hot with the broth.
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