Tender and Delicious Steamed Clams (Utilizing ‘Mindeul’ Clams)
Homemade Steamed Clams: How to Make Them Tender and Not Chewy, with Recipes for ‘Mindeul’, ‘Jjaebak’, and ‘Bidan’ Clams
Here’s how to make delicious steamed clams at home. The secret to keeping them tender and not chewy is simply to avoid overcooking! Using fresh clams makes this a hearty dish that the whole family can enjoy. Try making this delightful treat yourself!
Main Ingredients
- Fresh clams (such as ‘Mindeul’ clams or your preferred variety)
- Cooking sake or soju (to remove any fishy odor and enhance flavor)
Cooking Instructions
Step 1
Let’s learn a bit about clams. ‘Mindeul’ clams have diverse patterns and are typically in season from March to August. The period from March to June is considered optimal as they are plump and most flavorful. While they are not toxic during the spawning season (July-August), the best taste is achieved by preparing them during their prime season.
Step 2
Before purchasing, always check the product details to confirm if the clams have been purged (sand removed). If you buy pre-purged clams, you can simply rinse them under running water at home and steam them, making the cooking process much quicker and easier.
Step 3
If your clams are not pre-purged, soak them in cold water for about 30 minutes to an hour to purge them. Once purged, rinse them gently under running water 2-3 times to remove any dirt or grit from the shells.
Step 4
Prepare a pot suitable for steaming. Add a moderate amount of water to the bottom of the pot. Be careful not to add too much, as this can result in boiling the clams rather than steaming them.
Step 5
Place a steaming rack (trivet) inside the pot. If you don’t have a steaming rack, you can use an inverted heatproof cup or bowl as a support. Arrange the prepared clams nicely on the rack. This is a useful alternative when a steamer isn’t available.
Step 6
Avoid overcrowding the pot, as too many clams can cause it to overflow. Adjust the quantity of clams based on the size of your pot. Leave some space as shown in the picture, so they aren’t packed too tightly.
Step 7
To eliminate any potential fishy smell and to add a subtle depth of flavor, drizzle cooking sake or soju evenly over the clams. If you don’t have sake, you can also use cooking wine. Lightly sprinkle the liquid so it can penetrate between the shells.
Step 8
Now, cover the pot with a lid and start cooking over high heat. Once the water begins to boil, reduce the heat slightly and let it steam for about 1 minute and 30 seconds. The cooking time may vary depending on the quantity and size of the clams. A good rule of thumb is to steam for about 1 minute after they start opening. Be careful not to overcook, as this will make them tough.
Step 9
Open the lid to reveal perfectly cooked clams, with their shells wide open! They look plump and inviting, almost like freshly popped popcorn. Your hot and delicious steamed clam dish is ready.
Step 10
Take a look at the cooked clam meat. Fresh, plump, and full meat assures quality. Well-cooked clams offer a wonderful natural flavor.
Step 11
These warm steamed clams are an excellent appetizer or side dish. The natural briny and deep flavor of the clams fills your mouth, making them delicious even without any dipping sauce. They are also fun to eat!
Step 12
If you’re considering making steamed clams at home, why not try it with ‘Mindeul’ clams during their season? It’s sure to be a delightful meal for your family.
