Tomato Clam Suljjim (Sake-Steamed Clams)
Sake-steamed clams with a twist — tomatoes make the broth doubly refreshing. Picking the clams out one by one is half the fun. A favorite camping dish and a great companion for drinks.
Servings2 servings
Cook timeUnder 30 min
DifficultyEasy
Ingredients
Main
- Manila clams2 handfuls
- Tomato1
- Crown daisy (ssukgat)1/2 bunch
- Garlic cloves3
- Cheongju (rice wine)2 Tbsp
- Butter1 Tbsp
- Water1.5 cups
- Black peppera pinch
Directions
- 1
Slice the garlic and cut the crown daisy into 5cm lengths.
- 2
Remove the stem from the tomato and cut it into 6 wedges.
- 3
Melt the butter in a pan and sauté the sliced garlic.
- 4
When the garlic is fragrant, add the purged clams, stir-fry briefly, then add the rice wine.
- 5
Pour in enough water to just cover the clams and bring to a boil.
- 6
Once boiling, add the tomato wedges and crown daisy.
- 7
Season with black pepper and serve.
Tips
Purge the clams in salted water beforehand, and discard any that don't open during cooking.
#Sake-Steamed Clams#Steamed Clams#Tomato#Drinking Snack#Camping Food