Korean Steamed Clams Appetizer

READY IN: 22mins
Recipe by Bergy

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

Top Review by Hannah_phi

This was great! I made it for my boyfriend's birthday. Instead of steaming the clams I grilled them and served them hot off the grill. The sauce really makes this dish. Now I want to try it with oysters and mussels too.

Ingredients Nutrition


  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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