Clams are a common site in Korea, especially by the seaside in autumn and wintertime. My memory of this dish is that my Mum or Grandma cooked whole basketful of calms and boil them, and we try to open them with spoon. We as a big family always compete each other who got the most of shells in the end of meal. It’s my happy childhood memory.
This dish is freshly made and often served as a side dish throughout the winter. It can also be added to bibimbap.
Firstly, clean the clams, if wild ones, soak them in salty water for 1-2 hours. Mine are shop bought and already pretty clean, so soak them in the water for about 40 minutes and rinse them.
In a small bowl, mix all the ingredients for the sauce together.
Once cleaned, put water in a pan and bring this to boil.
Put the clams in.
You will boil them until 2-3 clams start floating on surface or they begin to open. Don’t wait for all the clams to open, because then it will be overcooked.
Turn off the heat and drain them or take them out with sieve.
You can open them with your spoon and rinse them in warm water if there is any dirt
Put 1/3 teaspoon of sauce on each clam and serve them