Korean Clam Sauce Recipe

Serious Eats
Serves: 8 Save

Ingredients (12)

  • Reserved clam trimmings and juices from Cryo-Shucked Clams
  • 2 bunches garlic chives, sliced 3 inches from bottom, top sections reserved to finish dish
  • 1 cup (225 grams) dry white wine
  • 50 grams fried shallots (see note)
  • 1 3/4 ounces (50 grams) fried red onions (see note)
  • 1 3/4 ounces (50 grams) fried garlic (see note)
  • 1/4 ounce (7 grams) teriyaki flavored seaweed strips (see note)
  • 4 1/2 ounces (125 grams) kim chi
  • 4 1/2 cups (1000 grams) water
  • 1/2 teaspoon (3 grams) fine sea salt
  • Juice and zest from 1 lemon
  • Reserved Sesame Seeds and Nori from Gochujang Ghee

Directions

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Blood Orange Paloma

The Bar

Ingredients (5)

  • 1.5 oz. Blanco Tequila
  • 6 oz. Blood Orange Sparkling Water (or Comparable)
  • Chili Lime Seasoning Rim
  • Lime Wedge Garnish
  • Blood Orange Wedge Garnish
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