Korean Steamed Clams Appetizer

Bergy's Note:

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

• Total Time: 22 mins
• Prep Time: 15 mins
• Cook Time: 7 mins

Ingredients:

Yield: 24 clams

• 24 littleneck clams
• 3 tablespoons low sodium soy sauce
• 1 ½ 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.

Reviews

[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.

[susie cooks]

This is really good! I would never have thought to add sesame seeds and oil to steamed clams but it is very good. Just the right amount of jalapeno so it was not overly hot. I will definitely make these again.