Last fall I visited New England in the American Northeast, and had a real seafood journey! I tasted many of their local specialties in restaurants, things like clam chowder, lobster roll, and fried clams. I also bought fresh seafood and made my own Korean style seafood dishes with local ingredients and filmed some videos.
I really felt like some vegetables, too, so I made bok choy muchim and made a video for it. One of the dishes that made a cameo was this clam stew, and I was surprised by my viewers’ reactions.
“Maangchi, how did you make that clam stew? Please share the recipe with us!”
I thought it was kind of funny because they seemed more interested in the clam stew than they were in the bok choy muchim!
So here’s the recipe! I used Maryland clams in this video, and local Portland, Maine clams in my bok choy muchim video, but any good quality fresh clams will work well. I prefer hard shell clams around 2 inches long, sometimes called “littleneck” clams in the US.
Of course, the real key to this soup is the savory, slightly sweet anchovy and radish broth which is full of umami and delicious, even before we add the clams!
Many people asked for this recipe, I really wanted to post it before the year ended. This is my last video for 2014! Be happy and healthy and see you in 2015!
- 1 kilogram (a little more than 2 pounds) clams
- 5 ounces Korean radish (or daikon), sliced thinly: 1 inch x 1 inch x 1/8 inch thick
- 1 small onion (about ¾ cup), sliced
- 2 garlic cloves, minced
- 5 large dried anchovies, guts and heads removed
- 1 green chili pepper, chopped
- 1 green onion, chopped
- a pinch of ground black pepper
- 1 teaspoon toasted sesame oil
How to clean clams:
- Rinse the clams in cold water and pick out any opened clams, which are dead. Scrub them in cold water and rinse a few times until clean.
- In a bowl, stir 1 tablespoon kosher salt into 4 cups of water. Add the clams and cover. Keep in the fridge for at least 2 hours.
- Strain the clams and rinse and drain in cold water a couple of times. Strain again.
- Put the radish, onion, garlic, and dried anchovies in a shallow pan or pot. Add 3 cups of water. Cover and cook for 20 minutes over medium high heat until the radish looks a little translucent and the broth looks slightly amber in color.
- Take out the anchovies with tongs or chopsticks.
- Add the clams and cover. Cook until all the clams start opening.
- Open the lid and move opened clams to the top of the soup, and unopened to the bottom so that unopened clams get cooked in the hot broth. Ladle some broth from bottom to top to keep everything well seasoned.
- When the all clams are opened, sprinkle the chopped green chili pepper and green onion.
- Remove from the heat and add some ground black pepper and toasted sesame oil. Serve with rice.
Mitbanchan: (side dishes prepared in advance and kept in the fridge for 1 to 2 weeks) that go well with clam stewKimchi
braised beef in soy sauce (jangjorim: 장조림)
braised beans (Kongjorim: 콩조림)