Korean Steamed Clams Appetizer |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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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 Ingredients:
24 littleneck clams |
3 tablespoons low sodium soy sauce |
1 1/2 teaspoons sesame oil |
3 cloves garlic, chopped |
2 scallions, chopped |
1 tablespoon ground toasted sesame seeds |
1 teaspoon sugar |
2 tablespoons jalapeno peppers, finely chopped |
Directions:
1. Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
2. 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.
3. Remove clams and drain.
4. 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.
5. Serve hot or cold.
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