Game Day Entertaining with Korean-style Clams #SundaySupper
If you don't have Korean dwaenjang, red miso paste is a good substitute. The differences are subtle. The dwaenjang resulted in a nuttier and more mellow flavor than the red miso which stood out a little more, but was not overwhelming. This recipe is for a dozen clams, but it can easily be doubled.
Servings: 4
Ingredients
- 1 dozen Cherrystone or Littleneck clams scrubbed and cleaned.
- 2 Tablespoons unsalted butter softened to room temperature
- 2 teaspoons dwaenjang paste or red miso paste
- 1 teaspoon kochugaru or Korean red pepper powder or flakes
- 1 scallion minced
- 1/4 cup panko bread crumbs
Instructions
- To open the clams: with the oven rack located in the middle, turn on the broiler in the oven. Place all the clams on a clean shallow baking dish or sheet. Heat them for about 5 minutes or until they open. With a pair of tongs, take the open clams out and into a large bowl. Save the clam juice that will accumulate in the bowl. Once the clam shells are cooled to touch, twist the top half of the shell and pull it off. Discard these shells. Place the half shell with the clam meat on another baking sheet.
- With a sharp paring knife, slide the blade under the meat of the clam to cut the adductor muscle that is attached to the shell. This just makes it easier to slurp the clam later on.
- Mash the butter, dwaenjang, kochugaru, scallions and panko into a paste. Add a couple of small spoonfuls of the reserved clam juice to moisten the mixture - too much and it'll be too mushy. Use a small spoon to spread the mixture over the clams so that they're completely covered.
- Move the oven rack to the top part of the oven. Broil the clams for about 2 to 3 minutes, just until golden brown. Keep an eye on them so they don't burn.
- Serve immediately.