Korean Steamed Clams with Soju
Plump clams steamed open in soju with garlic butter, producing a savory broth perfect for dipping bread or cooking noodles. The alcohol in soju evaporates quickly, steaming the clams open while stripping away any fishy odor, and leaving a faint grain-spirit aroma in the broth. Butter is added after the shells open so it emulsifies with the released clam juice to form a rich, cohesive sauce; adding it from the start causes the fat to separate and float. Generous sliced garlic steams alongside the clams, losing its raw bite while retaining a mellow fragrance that deepens the sauce. Diagonally cut cheongyang chili introduces a sharp heat accent into the salty-buttery liquid. Scallion is scattered on top at the end for a fresh finish. Substituting white wine for soju adds acidity and a different aromatic profile, but soju's clean grain character pairs more naturally with clams in a Korean context. Cooking thin wheat noodles in the leftover broth makes an excellent closing dish after the clams are finished.
Adjust Servings
Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse well.
- 2
Melt butter and gently cook garlic in a pot.
- 3
Add clams, pour in soju and water, then cover.
- 4
Steam over medium-high heat for 4-5 minutes until shells open.
- 5
Add chili and scallion, simmer 1 minute, and serve immediately.
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Nutrition (per serving)
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