Clam Stew (Jogaetang: 조개탕)
A delicious Korean style clam stew.
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- •1 kilo Maryland clamsHard shell, less than 2 inches
- •4 cups WaterFor soaking clams
- •1 tablespoon SaltFor soaking clams
- •RadishThinly sliced
- •1 small Onion
- •2 large Garlic cloves
- •5 large Dried anchoviesRemove heads and innards
- •Green chili pepperAdds flavor
- •Green onionAdd before serving
- •Ground black pepper
- •1 teaspoon Sesame oil
- 1
Rinse clams in cold water and scrub a little bit.
5 min
- 2
Soak clams in 4 cups of water mixed with 1 tablespoon salt for at least 2 hours or overnight.
2h 0m
- 3
Thinly slice radish and prepare small onion and garlic cloves.
5 min
- 4
Remove heads and innards from dried anchovies.
5 min
- 5
Cook radish and dried anchovies in water until radish is translucent and broth is amber.
20 min
- 6
Remove dried anchovies from the broth.
1 min
- 7
Add clams to the broth and cover until they open.
5 min
- 8
Add green chili pepper and green onion just before serving.
1 min
- 9
Season with ground black pepper and sesame oil.
1 min
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