- 500g medium-sized clams, rinsed (see below)
- 1 tbsp gochujang chilli paste or white miso if you don't want it to be spicy
Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented…
- 2 large garlic cloves, finely chopped
- 3 spring onions, whites finely sliced, greens roughly chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 handfuls beansprouts
Widely seen as a major, somehow magic, ingredient, beansprouts…
- 1 green chilli, cut into matchsticks
- toasted sesame oil, to serve
- cooked rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- kimchi or pickled cucumber, to serve
Kimchi is a Korean family of well over 100 different vegetable pickles eaten as a side dish, a…
Drain the rinsed clams well and place them in a saucepan (with a lid) that fits them in a single layer. Pour over cold water to just cover (about 750ml should do it), then stir in the chilli paste, the garlic and the spring onion whites.
Cover with a lid, bring to the boil, then turn down the heat and simmer gently for 2-3 mins until the clams have all opened. Turn off the heat and stir through the beansprouts and chilli. Season with salt to taste, and decant into one large or two smaller bowls. Top with the spring onion greens and a drizzle of sesame oil, and enjoy with rice and something sharp like kimchi or pickled cucumber. You’ll need soup spoons and a bowl for the empty shells.
Fresh mussels, clams and cockles......will keep, chilled, in a bowl covered with a damp cloth for a few days. Before cooking, wash them in several changes of cold water and make sure all the shells are tightly closed, discarding any that are open or damaged.