Korean Grilled Clams (Butter Garlic Mixed Shellfish Grill)
Mixed clams are purged in salt water, then placed on a hot grill or pan until the shells pop open. Butter, minced garlic, and a splash of rice wine are dropped into each opened shell for one to two more minutes of cooking. The briny liquid released by the clams mingles with the melted butter, forming a natural sauce inside each shell. Any clams that refuse to open are discarded, and chopped parsley finishes the dish.
Adjust Servings
Instructions
- 1
Purge clams in salt water for 20 minutes.
- 2
Rinse well and drain.
- 3
Cook on a hot grill or pan until shells open.
- 4
Add butter, garlic, and a little rice wine into opened shells.
- 5
Cook 1–2 more minutes and finish with parsley.
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Nutrition (per serving)
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