Irresistible Spicy and Sweet Clams in minutes! Explore scrumptious recipe!

Описание: Love the combination of spicy and sweet? Then you must try this quick and easy Spicy and Sweet Clams recipe! Packed with the umami flavours of gochujang (Korean red chilli paste) and miso, these clams come together in minutes and are absolutely irresistible. Perfect for a quick weeknight meal or a special treat for seafood lovers. Watch the video to see how to prepare these delicious clams in no time!

Ingredients:
1kg Clams
1 stalk Leek
some spring onion
1 packet Enoki mushrooms
3 cloves garlic

appropriate amount Sesame oil to cook
2 tablespoon cooking sake to steam clams

Cochujang sauce Seasonings:
1 table spoon gochujang
1 tablespoon miso paste
1 teaspoon grated garlic
1 teaspoon red chilli pepper powder
100ml water

How to remove sand from clams:
1. Rub and wash the clams
Rub the clams together with both hands before washing them under water to remove dirt from the shells' surface.

2. make a 3% saltwater solution. For instance, 15g salt to 500ml water, the same concentration as seawater.

3. Place a colander over the bowl and soak the clams
Using a colander allows the sand expelled by the clams to fall to the bottom of the bowl, preventing the clams from reabsorbing the sand.

4. Cover with aluminium foil and leave for about 1 hour
Clams are most active at around 20°C. Putting them in the fridge will be too cold, and they won’t expel the sand. However, when it's hot in summer, please place them in a cooler area or occasionally in the fridge to keep the water temperature around 20°C.

5. Remove the clams from the water and leave them for about 30 minutes

*If you’ve soaked the clams correctly, they should release sand within about an hour. If the clams are fresh, 30 minutes might be enough. They might not be very fresh if they haven’t expelled any sand after an hour. Unfortunately, if the clams aren’t lively, they won’t expel sand, no matter how long they’re soaked in saltwater.


Chapters:
00:00 Introduction
00:25 introducing what you need totay
00:44 Cutting leek, spring onion and garlic
01:21 Combining all ingredients for the gochujang sauce
01:39 Cooking in a pot
01:58 Closing

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