How to Make Perfect Korean Steamed Clams – No More Grit!

 

Master Clam Steamed Dish – 90% Success Comes from Proper Sand Removal!

Summary

Clam steamed dishes are simple in theory but require attention to detail—especially sand removal. Based on my own trial and error, I’m sharing foolproof tips for choosing fresh clams, purging sand effectively, and creating a rich broth for a truly satisfying seafood dish.

Table of Contents

• Ingredients for 2 servings
• How to choose fresh clams
• Step-by-step sand purging process
• How to make seafood broth
• Clam cooking instructions
• Tips to make it even tastier
• Ideas to repurpose leftovers
• Q&A

1. Ingredients for 2 Servings

Main	Supporting	Seasoning
Manila clams 300g Mussels 300g Scallops 6 pcs Short-neck clams 200g	1 green onion (diagonally sliced) 2 spicy green chilies (chopped) 1 red chili (chopped) 5 garlic cloves (sliced) 1 slice dried kelp (10x10cm) 1 thumb-sized ginger (sliced)	1/2 cup soju (for odor) 1/2 tsp salt A pinch of pepper

2. How to Choose Fresh Clams

• Choose clams with clean, tightly closed shells.
• Gently tap open ones—if they don’t close, they’re likely dead.

3. Sand Purging Process

What is sand purging? Clams live in mudflats and often contain sand inside their shells. Removing this is key to a clean-tasting dish.

1. Place clams in a bowl with 1L water + 1 tbsp salt = seawater salinity
2. Cover with newspaper or a dark plastic bag and store in a dark place for 2-3 hours
3. Rinse clams under running water, gently rubbing their shells

Quick tip: Lightly tap the bowl’s sides with a spoon to stimulate faster purging!

4. Seafood Broth Secret

• In a pot, boil 800ml water with kelp and ginger on low heat for 10 minutes
• Remove kelp before it becomes slimy – it can cloud the broth
• For deeper flavor, add dried pollock, anchovies, or shrimp shells

5. Clam Cooking Instructions

1. In a pot, add clams and 1/2 cup soju; cook on high heat
2. Add broth and cook until clams open
3. Add green onions, chilies, and garlic
4. Season with salt and pepper; once clams open, lower heat immediately to avoid toughness

6. Tips to Make It Even Tastier

• Don’t forget the broth—it’s packed with umami!
• Enjoy with chili vinegar sauce, soy sauce + wasabi, or sesame oil + salt
• For a spicy kick, add extra green chilies if serving as a side dish for drinks

7. Repurposing Leftovers

• Leftover broth + noodles = clam kalguksu (knife-cut noodle soup)
• Leftover broth + rice = savory seafood fried rice

Q&A

• Q: Is sand purging really necessary?
  A: Absolutely. Skipping it can lead to gritty bites.
• Q: Can I use frozen clams?
  A: Many frozen clams are pre-purged, but rinsing again is recommended.
• Q: What if the dish turns out salty?
  A: Simply add a bit more water or balance it with extra vegetables.

“With care and fresh ingredients, anyone can recreate this ocean-fresh dish at home. Master the purge, and you’re already 90% there!”