If you happen to love clams, here is a Korean-style clam recipe that you can try at home. It is called "dahap-jjim (대합찜)." Traditionally this kind of clam dish is cooked over open fire or over the stove, but you can easily bake them in the oven and it still tastes great.

My mother used to make these often when I was a kid in a small town of southern part of Korea where fresh seafood is abundant. She had many different ways of cooking clams and this was one of my favorite along with other type of baked (steamed ) clam recipes. 

The recipe itself is very simple and easy to make. Look for large clams though. If you can't find the fresh large clams, you can use frozen kind. Clam shells make a great tool to bake the filling in. If your clams doesn't come with the shells, use a shallow baking dish instead.

Soak your clams in salted cold water for at least one hour in the fridge. If your clams are frozen, you will need 2-3 hours to thaw.

Score the mouth of the shell with a knife, and open up the shell. Cut out all the meat. 

Save the shells. Clean them with water. We will use them to stuff in.

Remove the brown gunk inside the clam meat and rinse well.

Chop the clam meat into small pieces.

Finely chop the red pepper, garlic, green onion, and green chili.

Combine the clam with the vegetables in a mixing bowl, add the Korean soybean paste, chili paste, chili flakes, sesame oil, pinch sugar, and pepper. Mix well.

Stuff the shells with the mixture.

Bake them in the preheated 400˚F. oven for 15-20 minutes depends on the size of your clam.

Sprinkle chopped green onion and sesame seeds as garnish. 

Now, you might wonder..., "How do you eat this thing?"

Serve with rice!  Scoop up the filling out of the shells and spread over rice. So goooood~!!! 

I warn you that It is slight spicy, though. So make sure you have a glass of water next to you just in case. When I eat dishes like this, I don't need much of other dishes except one vegetable side dish to go with.

I served with quick stir-fried mung bean sprouts. I use the meaty multi-purpose soy sauce and this mung bean side dish is ready in 3 minutes. You will find the recipe with the links.

~ Holly

Korean Style Baked Clams

serves 4

Ingredients :

  • 2-1/2 lb Clams with shells, fresh or frozen
  • 1/2 small red pepper, finely chopped
  • 2 green onion, finely chopped
  • 1 garlic clove, minced
  • 1 fresh green chili, minced, optional
  • 1 tablespoon Korean soybean paste
  • 2 teaspoon Korean chili paste
  • 1 tablespoon Koran chili flakes
  • 1 teaspoon sesame oil
  • pinch sugar
  • dashes pepper
  • 1 teaspoon toasted sesame seeds for garnish

Directions :

  1. Fill a large mixing bowl with water and add 1 tablespoon of salt.  Soak the clams and let them sit in the fridge for 1 hour. If the clams are frozen, 2-3 hours. Drain the salted water and scrub the clams, and rinse well.
  2. Preheat the oven to 400˚F.
  3. Using a paring knife, score the mouth of clams to open the shell. Cut out all the meat inside. Save the shells and clean well. 
  4. Remove the brownish gunk from the clam meat and rinse well. Chop the clams into small pieces.
  5. In a bowl, combine clam meat with the red pepper, green onion, garlic, chili (if using), soybean paste, chili paste, chili flakes, sesame oil, and sugar. Mix well.
  6. Spoon the clam filling into the shells and bake them in the preheated oven for 15- 20 minutes depends on the size of the shells. 
  7. Garnish with sesame seeds and serve hot with rice and a vegetable side dish of your choice.

For more delicious Korean seafood, click the image below to get the recipes.

Soybean Glazed Salmon Gogalbi Sea Snail Salad


Please Come Back, Mister

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