Jung Ho-young's Clam Steamed with Alcohol
The ultimate appetizer featuring fresh clams thoroughly desalted and infused with the fragrant flavors of garlic, chili peppers, and water dropwort, simmered in a refreshing, spicy broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- Placing clams on a colander during desalting ensures that expelled debris sinks below and doesn't re-enter the clams.
- The iron in the metal spoon reacts with the saltwater, stimulating clams to expel impurities more effectively.
- Add water dropwort at the final stage and steam just briefly with the lid on to preserve its crisp texture and fresh aroma.
Recommended for
- Those who want to quickly make a Japanese-style pub-style broth appetizer at home.
- Anyone seeking a clean, flawless method for desalting shellfish without any gritty texture.
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