Korean Steamed Clams with Rice Wine
Jogae sul-jjim is Korean steamed clams featuring short-neck clams and hard clams cooked in rice wine with garlic, finished with a knob of butter and chopped chives. The rice wine drives off any off-flavors while creating a fragrant, savory steam that cooks the clams in about five minutes. Adding butter just as the shells open enriches the broth with a creamy depth that complements the briny clam juices. The result is a clear yet full-flavored broth best enjoyed with bread or spooned up directly, making this a quick, elegant accompaniment to drinks.
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Instructions
- 1
Purge clams in salted water, then rinse clean.
- 2
Add clams, water, rice wine, and garlic to a pot.
- 3
Cover and steam over high heat for 5 minutes.
- 4
When clams open, add butter and cook 1 minute more.
- 5
Finish with chopped chives.
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