Best 2 Korean Steamed Clams Appetizer Recipes
KOREAN STEAMED CLAMS APPETIZER
This is fun to do on a picnic especially if you can dig the clams right there. Make the sauce at home and bring it along. You can put the sauce on them a few hours ahead of time if you are serving them at home and keep them in the fridge if you plan to serve them cold - I like them at room temperature
Provided by Bergy
Categories Lunch/Snacks
Time 22m
Yield 24 clams
Number Of Ingredients 8
Steps:
- Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
- In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients.
- Remove clams and drain.
- Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam.
- Serve hot or cold.
INSTANT POT JOGAETANG
This spicy Instant Pot Jogaetang is a spicy Korean clam stew that's easy to make in the pressure cooker. It's quick to make and so delicious.
Provided by Nancy Cho
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve ¼ cup of kosher salt in 4 cups of cold water. Add the clams and cover in the salt bath. Discard any floating clams. Soak for 30 minutes, or up to 2 hours in the refrigerator.
- Transfer one clam at a time to a strainer, leaving behind the sand that collects at the bottom of the bowl. Rinse the clams and clean with a kitchen brush under running cold water and drain.
- Add dashima and 3 cups water to the inner pot of your Instant Pot. Press Sauté on High. Simmer the broth to a boil, about 3 minutes. Using tongs, remove dashima.
- Add the clams, garlic, jalapeño, and chile pepper to the inner pot.
- Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 1 minute. When the cooking is complete, quick-release manually. Unlock and carefully remove the lid. The clams should be cooked and shells open.
- Add salt and black pepper to taste. Transfer to a bowl and top with scallion slices. Serve immediately with rice and banchan.
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