Korean Steamed Clams with Rice Wine
Quick answer
Manila and surf clams are steamed with garlic in rice wine to create this traditional Korean drinking snack.
What makes this special
- Jogae-sul-jjim extracts a briny, garlic-scented broth from clams using only rice wine steam.
- Broth comes only from the clams' own juices, so purging quality determines the flavor
- Rice wine alcohol steam wraps around each clam and lifts the fishy smell
Key ingredients
Core cooking flow
- 1 Soak 500g short-neck clams and 300g hard clams in salted water for at least...
- 2 Pour 150ml water and 3 tbsp rice wine into a pot and set it over medium-high heat.
- 3 When the garlic aroma rises, add the clams in as even a layer as possible and close the lid immediately.
Manila and surf clams are steamed with garlic in rice wine to create this traditional Korean drinking snack. Purging the shellfish in salted water beforehand ensures the resulting broth remains clear and free of grit. Pouring cold rice wine over the shells and sealing the pot allows the alcohol to transform into steam, which strips away any ocean odors while the clams release their natural juices. As the shells open, their concentrated brine forms a natural stock at the bottom of the pot. Dropping a piece of butter into the liquid the moment the first shell cracks open adds a creamy, rounded quality to the salty clam base. Freshly scattered chives provide a grassy contrast to the buttery liquid, maintaining a sense of freshness throughout the dish. Since no additional water or stock is required, the success of the broth relies entirely on the quality of the clams and the thoroughness of the purging process. Lifting the lid at an angle prevents condensation from dripping back onto the clams, which keeps the concentrated seasoning from thinning out. A final squeeze of lemon juice heightens the sweetness of the clam meat and provides a crisp finish to the experience.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 500g short-neck clams and 300g hard clams in salted water for at least 2 hours, then rub the shells together under running water. This purge is the main step that keeps the broth clear and free of grit.
- 2Control
Pour 150ml water and 3 tbsp rice wine into a pot and set it over medium-high heat.
When small bubbles gather around the edge, stir in 1 tsp minced garlic so it perfumes the steaming liquid.
- 3Control
When the garlic aroma rises, add the clams in as even a layer as possible and close the lid immediately.
Steam over high heat for about 3 minutes, letting the rice-wine steam open the shells.
- 4Heat
As soon as the first shells open, add 10g butter and gently shake the pot so it melts into the clam juices.
Once the broth turns slightly cloudy and glossy, cook only 1 more minute.
- 5Heat
Turn off the heat as soon as most shells are open, because extended boiling makes the meat tough.
Lift the lid at an angle so condensed water does not fall back and dilute the concentrated broth.
- 6Step
Scatter 1 tbsp chives over the clams and spoon the hot broth back over the shells.
Add a small squeeze of lemon just before serving, then bring it to the table while the clams are still hot.
After the steps
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