Korean Wild Chive Clam Chili Stew
Fresh clams and wild chives come together in a gochujang-spiked anchovy broth for this seasonal stew. The clams open during simmering, releasing their briny liquor into the spicy stock, while the wild chives - added near the end - contribute a sharp, garlic-like bite that lifts the whole dish. Potato and tofu give the stew substance, and the interplay of sea-briny clam flavor with pungent spring chives makes it a distinctly early-spring recipe.
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Instructions
- 1
Purge clams in salted water, then rinse several times.
- 2
Boil stock with potato for 7 minutes until half-cooked.
- 3
Stir in gochujang, chili flakes, garlic, and onion; simmer 4 minutes.
- 4
Add clams and tofu, then cook until the clams open.
- 5
Lower heat and add wild chives for 1 minute to keep their aroma.
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