Plump and Delicious Clams: From Boiling Techniques to a Flavorful Clam Salad Recipe
Master the Art of Clam Salad: A Complete Guide from Purging to Boiling and Seasoning
As winter arrives, a beloved delicacy graces our tables: clams! Clams are adored for their delightfully chewy texture and rich umami flavor, making them a favorite for all ages. Perfect as a side dish or a star ingredient for the winter season, clam salad offers the satisfying joy of extracting every bit of tender clam meat. Beyond salad, clams can be enjoyed as a delicious clam bibimbap or steamed clams. These versatile morsels can be prepared in numerous ways. Today, I’ll guide you through making a mouthwatering clam salad from scratch. We’ll cover everything from purging clams to the perfect boiling method and a delectable seasoning recipe!
Clam Salad Ingredients- 1 bundle of clams (approx. 500g)
- 1 Korean chili pepper (Cheongyang chili)
- 1/2 green onion stalk
- 3 Tbsp chili powder (Gochugaru)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 Tbsp coarse salt (1 Tbsp for purging, 1 Tbsp for boiling)
Cooking Instructions
Step 1
The very first step when you have fresh clams is to ‘purge’ them of sand and grit. Rinse the clams purchased from the market under running water to remove any debris. Place the rinsed clams in a bowl, add 1 tablespoon of coarse salt, and cover them with enough cold water to submerge the clams. Covering the bowl with a black plastic bag creates a dark environment, which encourages the clams to purge more effectively. Let them sit for about 3 hours; this will help expel any impurities from within the shells. It’s beneficial to change the water once or twice during this period.
Step 2
After purging, rinse the clams again under cold water. Fill a pot with enough water to cover the clams and add 1 tablespoon of coarse salt. For an extra touch to eliminate any potential fishy odor, you can also add 1 tablespoon of rice wine or mirin to the water. Once the water begins to boil, carefully add the rinsed clams. Using a wooden spoon or spatula, gently stir the clams in one direction only. Stirring in a single direction helps the clam meat gather in the center of the shell, making it easier to extract later. It’s crucial to remove the clams as soon as 2-3 of them start to open. Overcooking will result in tough clam meat, so be mindful of the timing.
Step 3
Once the clams are cooked, drain them in a colander. Don’t discard the clam cooking water! This water retains a subtle brininess and flavor that can enhance the final dish. Let the cooked clams cool slightly. Then, carefully separate the shells, one by one. You can soak the shells in the reserved clam water to make it easier to detach the meat. Collect the clam meat, discarding the shells.
Step 4
Now, let’s prepare the flavorful seasoning for the clam salad. In a bowl with the clam meat, add 3 tablespoons of chili powder, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 3 tablespoons of soup soy sauce, and 1 tablespoon of mirin. Finely chop the green onion and Korean chili pepper and add them to the bowl. Adjust the amount of chili pepper according to your preference for spiciness; you can omit it or reduce it if serving to children. Gently mix all the ingredients together until well combined to create the clam salad. Sprinkle with toasted sesame seeds for an added nutty aroma and extra deliciousness. This clam salad is also fantastic spooned over a bowl of rice for a delightful meal!
