Korean Grilled Clams (Butter Garlic Mixed Shellfish Grill)
Quick answer
- Active time
- 37 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Mixed clams soak in salt water for over an hour, then go onto high heat in their shells.
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As each one opens, it gets a bit of butter, minced garlic and rice wine, and since the clams vary in size, they come off one by one as their butter melts. Any that never open are thrown away.
Ingredients
Instructions
- 1
Submerge 800 g mixed clams in 3 cups salt water and purge them for at least 1 hour.
Keep them in a cool place so they can release sand and grit before cooking.
- 2
Rinse the purged clams under running water, rubbing the shells clean, then drain them in a sieve.
Let excess water drip off well, because wet shells can splatter on the hot pan or grill.
- 3
Heat a grill or heavy pan over high heat until very hot, then arrange the clams in one layer with the shells on the surface.
Avoid piling them up, or they will open unevenly and cook too long.
- 4
As each shell opens, divide 20 g butter, 1 tablespoon minced garlic, and 1 tablespoon rice wine among the opened clams.
Spoon them into the shell gently so the briny juices stay inside.
- 5
After seasoning, lower the heat to medium and cook for 1-2 minutes more.
Once the butter melts and the garlic smells fragrant, remove each clam promptly so the meat stays tender.
- 6
Discard any clam that remains closed after cooking.
Transfer the cooked clams with their shell juices to a plate, sprinkle with 1 teaspoon chopped parsley, and serve while still hot.
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