Korean Clam Sauce Recipe

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Ideas in Food
Ideas in Food
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Aki Kamozawa and Alex Talbot are the voices behind the website Ideas in Food and the bakery Curiosity Doughnuts. They are chefs, food writers, photographers, educators, and culinary consultants, and they are here to make your food better.
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Updated Aug. 29, 2018
This clam sauce gets a dramatic makeover with Korean flavors Aki Kamozawa and H. Alexander Talbot

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors likegochujangchili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice.

Note:Friedonions,garlic, andshallotsare available at Asian markets, specialty food stores, and online. Alternatively, you could thinly slice and fry your own garlic, shallots, and red onion until browned and crisp. Terikayi-flavored nori strips are also available in specialty grocers, Asian markets, and online.

Recipe Facts

Active:15 mins
Total:35 mins
Serves:8 servings

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  • Reserved clam trimmings and juices fromCryo-Shucked Clams
  • 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 1/2ounces (125 grams) kim chi
  • 4 1/2cups (1000 grams) water
  • 1/2 teaspoon (3 grams) fine sea salt
  • Juice and zest from 1 lemon
  • Reserved Sesame Seeds and Nori fromGochujang Ghee

Directions

  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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