Korean Steamed Clams
Soak 1 kg mixed clams in salted water for 30 minutes and scrub the shell seams. Bring 300 ml water, 2 tbsp rice wine and the garlic to a vigorous boil before adding the clams, then cover tightly and steam over high heat for 4 to 5 minutes, lifting the lid as little as possible. When most shells have opened, scatter on the green onion and chilies for only 30 seconds more, because overcooked clam meat shrinks and toughens, and discard any clams that stay closed.
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Whole garlic cloves and rice wine come to a boil before a mix of clams is added, giving the broth they release a slow, mellow garlic note.
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With the clams bringing their own salt, the measured salt is stirred in only after tasting, a little at a time. Green onion and cheongyang chili steam for just half a minute at the end to perfume the broth; any longer and the clam meat shrinks and toughens. Purging the clams in salted water beforehand matters as much as the cooking, because any sand ends up in the bowl. Clams that stay shut are thrown out, and the leftover broth makes a base for noodles or porridge.
Ingredients
Instructions
- 1
Soak 1000 g mixed clams in salted water for 30 minutes to purge sand.
Scrub the shell seams with a brush, then rinse until the water runs clear and no grit remains.
- 2
Slice 80 g green onion and 2 hot green chilies diagonally into 0.5 cm pieces.
Keep 6 garlic cloves whole so they perfume the steaming liquid gradually without making the broth harsh.
- 3
Pour 300 ml water and 2 tbsp rice wine into a pot, add the garlic, and set it over high heat.
When it boils vigorously and the alcohol smell softens, the pot is ready for the clams.
- 4
Add the cleaned clams, cover the pot tightly, and steam over high heat for 4 to 5 minutes.
Avoid lifting the lid often, and watch for strong steam and shells beginning to open.
- 5
When most shells have opened, scatter the green onion and chilies over the clams and steam for only 30 seconds more.
Turn off the heat right away, because overcooking makes the meat shrink and toughen.
- 6
Taste the broth before seasoning, then add the 0.5 tsp salt gradually rather than all at once.
Discard any clams that stay closed after cooking, and serve the opened clams hot with the broth.
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