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

• Ready In: 22 mins
• Yields: 24 clams

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.