Korean Clam Sauce Recipe Recipe

Name: Korean Clam Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reserved clam trimmings and juices from; 2 bunches garlic chives, sliced 3 inches from bottom, top sections reserved to finish dish; 1 cup (225 grams) dry white wine; 50 grams fried shallots (see note); 1 3/4 ounces (50 grams) fried red onions (see note); 1 3/4 ounces (50 grams) fried garlic (see note); 1/4 ounce (7 grams) teriyaki flavored seaweed strips (see note); 4 1/2 ounces (125 grams) kim chi; 4 1/2 cups (1000 grams) water; 1/2 teaspoon (3 grams) fine sea salt; Juice and zest from 1 lemon; Reserved Sesame Seeds and Nori from

Servings: persons

Reserved clam trimmings and juices from
2 bunches garlic chives, sliced 3 inches from bottom, top sections reserved to finish dish
1 cup (225 grams) dry white wine
50 grams fried shallots (see note)
1 3/4 ounces (50 grams) fried red onions (see note)
1 3/4 ounces (50 grams) fried garlic (see note)
1/4 ounce (7 grams) teriyaki flavored seaweed strips (see note)
4 1/2 ounces (125 grams) kim chi
4 1/2 cups (1000 grams) water
1/2 teaspoon (3 grams) fine sea salt
Juice and zest from 1 lemon
Reserved Sesame Seeds and Nori from

1
In a large pot, combine clam trimmings and juice, garlic chive bottoms, white wine, fried shallots, fried red onions, fried garlic, seaweed strips, kimchi, water, and salt and heat over medium heat. Bring clam stock to a simmer and reduce heat to low. Cook clam stock for 20 minutes. Off the heat, let clam stock rest for 10 minutes.
2
Strain stock through a fine mesh strainer, pressing on solids with a ladel to extract as much liquid as possible; discard solids. Add clam stock, lemon juice and zest, and reserved sesame seeds and nori to a blender. Starting at low speed and gradually increasing speed to high, puree clam sauce until smooth. Strain clam sauce into a bowl set over an ice bath. Cool clam sauce and refrigerate until ready to use, up to 2 days.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Reserved clam trimmings and juices from, 2 bunches garlic chives, sliced 3 inches from bottom, top sections reserved to finish dish, 1 cup (225 grams) dry white wine, 50 grams fried shallots (see note), and more.

Yes, Korean Clam Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Clam Sauce Recipe

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