Littleneck Clams Hot Pot
….I got some littleneck clams; they’re our favorite type of clam. I made a clean clam hot pot, and these sweet and clean clam soup was hand-harvested on the beach. Eating a healthy meal has never been easier or tastier. However, it is quite challenging for me to remove the sediment from clams. Choose clams that are tightly closed with intact shells, as they should close up if they are alive. They should have a pleasant aroma and not be stinky at all. Discard any clams that don’t close or have chipped or cracked shells. You can try tapping any open clams, and if they don’t close up, it means they’re dead and should be discarded. I bought littleneck clams that were very fresh.
First of all, soaking clams in saltwater helps to remove the sediment. With a lid, but even after several rinses, it remains difficult to eliminate small particles of sand. I tried a method my friend told me about. I placed the clams in a tray, covered them with a damp towel, and refrigerated them for a few hours. The clams become unconscious and open their shells on their own. At that moment, quickly rinsing them with clean water helps to remove the sediment. Each person must find their own way to remove the sediment from the clams. The preparation process may be laborious, but I already know that it yields good results in delicious and nutritious clam dishes, so I always explore all possible methods.
Servings: 3
Time: 30 minutes plus 24 hours for removing the sediments from clams.
Ingredients:
- 4 cups water
- 120 g bean sprouts
- 2 garlic cloves, sliced thinly
- 1 kg littleneck clams, removed sediments
- 2 tsp mixed fish sauce(gukganjang: tuna sauce: fish sauce = 1: 1: 1)
- sea salt to taste(this is optional)
- 150 g tofu, cut into 6–7 pieces
- 2 green onions, sliced thinly
- 1 green pepper, sliced thinly
- 1 red pepper, sliced thinly
Cooking Instructions:
- Clean the clams with running water and place them in a tray.
2. Cover them with a damp towel and place them in the refrigerator overnight.
3. After overnight, rinse the clams with cold water several times(The clams become unconscious and open their shells on their own. At that moment, quickly rinsing them with clean water helps to remove the sediment).
4. Heat a pot over medium-high heat and add the water, bean sprouts, and garlic to the pot. Bring them to a boil with the lid on and let them cook for 1–2 minutes.
5. Add the clams to the pot and boil them until their shells open.
6. Remove any floating bubbles with a spoon.
7. Add the mixed fish sauce, tofu, green pepper, red pepper, and green onion to the pot. Taste the broth and add some sea salt if it’s too bland.
8. Do not boil them for too long. Turn off the heat and serve.
you can also view this recipe on instagram.
