Korean Garlic Chive & Clam Stir-fry
Clams purged in salt water are steamed with rice wine until their shells open, then stir-fried with garlic chives, soy sauce, and oyster sauce. The rice wine strips away any briny off-notes while amplifying the clean oceanic umami, and the liquid the clams release as they open becomes a built-in sauce. Garlic chives go in during the last 40 seconds only; longer exposure to heat wilts them into a stringy mass and disperses their aroma. Sliced red chili contributes more visual contrast than actual spice, and a final drizzle of sesame oil smooths out the flavors. Any clam that fails to open after steaming should be discarded for safety. The dish works equally well as a drinking snack alongside soju or as a protein-rich side at the dinner table.
Adjust Servings
Instructions
- 1
Purge clams in salted water for 20 minutes, then scrub shells clean.
- 2
Cut chives into 5 cm lengths, slice garlic, and chop red chili.
- 3
Heat oil and stir-fry garlic and chili for 40 seconds.
- 4
Add clams and rice wine, cover, and steam for 2 minutes until shells open.
- 5
Add soy sauce and oyster sauce, then toss on high heat for 1 minute.
- 6
Add chives, stir-fry for only 40 seconds, and finish with sesame oil.
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