Korean Steamed Clams with Rice Wine
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
A knob of butter dropped in as the first clam opens turns the salty mix of rice wine and clam juice cloudy and rounded.
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No stock is used, so the broth tastes only as good as the clams and how well they were purged. Tilting the lid as it comes off sends condensation away from the pot instead of back into the liquid, and a scatter of chopped chives cuts through the butter. In Korea this is a drinking snack, brought to the table while the shells are still steaming.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Discard any clam that remains closed.
Sprinkle 1 tablespoon scallion over the opened clams, spoon over the broth, and serve immediately while hot.
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