Mom's Jogae Tang (Spicy Steamer Clams)
Jogae tang, or clam soup, in Korean cuisine is typically a simple, clear clam soup that almost just tastes like steamed clams. I created an updated version of this using jalapeno and butter.
- 3 lb live steamer clams, cleaned
- 1/2 tsp garlic, minced
- l/2 onion sliced and chopped
- 3 l jalapenos, cut open, seeds out and sliced
- 1 stalk of celery, cut into small pieces
- 2 tbsp butter
- 1 cup of water
- 1/2 tsp salt
- 1 stalk of green onion, cut small
- Cover clams with cold water in a bucket or large pot. Add some salt and place somewhere cool for an hour or two. This is to let the clams open and release some of their sand. When ready to use, rinse the clams a few times.
- In a large pot, saute garlic, onion, jalapeno and celery in the butter for a few minutes.
- Add clams, water and salt; cover and cook until the steams comes out (in about 7-8 minutes). Add the green onion and turn the heat off.
- Let it sit on the stove top for a couple of minutes. Serve warm with clam juice.
Serving Size: 5-6
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Preparation Time: 30 minutes