Steamed Clams (Dongjuk) with a Refreshing Broth
Steamed Dongjuk Clams – A Burst of Ocean Flavor!
As the weather cools, a craving for steamed clams arises! This easy and simple Dongjuk clam recipe is perfect as a side dish for drinks or a late-night snack. Enjoy restaurant-quality taste right at home.
Main Ingredients
- 1kg fresh Dongjuk clams
- A handful of scallions, finely chopped
- 2 Cheongyang peppers (Korean chili peppers), finely chopped
- 4 cloves garlic, thinly sliced or minced
For Purging and Seasoning
- 2 Tbsp coarse salt (for purging clams)
- 1 tsp butter (for aroma, adjust to taste)
- 1 Tbsp fine sea salt (for seasoning, adjust to taste)
- A pinch of black pepper
- 2 Tbsp coarse salt (for purging clams)
- 1 tsp butter (for aroma, adjust to taste)
- 1 Tbsp fine sea salt (for seasoning, adjust to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Rinse the fresh Dongjuk clams thoroughly under running water. This step removes any dirt or debris stuck to the shells.
Step 2
To purge the clams, place them in a stainless steel bowl or container and add 2 tablespoons of coarse salt. (Important: Regular fine sea salt or roasted salt won’t work effectively for purging; coarse salt is essential.)
Step 3
Cover the container completely with a black plastic bag to block out light. Let the clams purge in a cool place for about 4 hours. (Tip: Using a stainless steel container often results in better purging than plastic ones.)
Step 4
Once purged, place the Dongjuk clams in a colander and rinse them gently under running water again. This is a crucial step to remove any remaining sand or impurities released during purging.
Step 5
Melt 1 teaspoon of butter in a pan over medium-low heat. (Butter adds flavor but can make the dish greasy if used excessively, so use a moderate amount.) Add the sliced garlic and sauté until fragrant. You can also use minced garlic.
Step 6
Pour a little water into the pan with the sautéed garlic and add a pinch of black pepper. Then, add the purged and rinsed Dongjuk clams. Cook over high heat for about 5 minutes, or until the clams open their shells.
Step 7
Cover the pan with a lid to help the clams cook faster and retain their moisture. While the clams are cooking, finely chop the Cheongyang peppers and slice the scallions into bite-sized pieces.
Step 8
As the clams cook and open, skim off any foam that rises to the surface using a sieve. This process results in a clearer and cleaner broth.
Step 9
Add the chopped Cheongyang peppers to the pot. Season with 1 tablespoon of fine sea salt. Adjust the saltiness according to your preference.
Step 10
Finally, add the chopped scallions and simmer for another moment until the delicious steamed Dongjuk clams are ready.
Step 11
Serve the steaming hot Dongjuk clam dish in a bowl. You’ll have a refreshing and flavorful dish ready to be enjoyed with its delicious broth!
