Steamed Clams recipe - ingredients, nutrition and when to eat it
Clams such as littlenecks or scallops are steamed until plump and ready to eat. Their delicate briny flavor pairs well with either tangy chojang or salty soy…
Clams such as littlenecks or scallops are steamed until plump and ready to eat. Their delicate briny flavor pairs well with either tangy chojang or salty soy sauce. It’s a great dish to share around the table at dinner or whenever seasonal seafood sounds good.
Seafood · 20 minutes to cook
Tips: Spread the clams out in a wide layer so they cook evenly.
Tips: Cooking times vary, so remove each clam as soon as its shell opens to keep the meat tender.
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Ingredients (1 serving)
- Clams (Manila clams) — 150 g
- Scallops — 100 g
- Mussels — 100 g
- Water — 200 ml
- Green onion — 0.3 pc
- Cheongju (Korean rice wine) — 1 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 tsp
- Soy sauce — 1 Tbsp