Korean Clam Sauce Recipe

• Reserved clam trimmings and juices from
• 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

1. In a large pot, combine clam trimmings and juice, garlic chive bottoms, white wine, fried shallots, fried red onions, fried garlic, seaweed strips, kimchi, water, and salt and heat over medium heat. Bring clam stock to a simmer and reduce heat to low. Cook clam stock for 20 minutes. Off the heat, let clam stock rest for 10 minutes.
2. Strain stock through a fine mesh strainer, pressing on solids with a ladel to extract as much liquid as possible; discard solids. Add clam stock, lemon juice and zest, and reserved sesame seeds and nori to a blender. Starting at low speed and gradually increasing speed to high, puree clam sauce until smooth. Strain clam sauce into a bowl set over an ice bath. Cool clam sauce and refrigerate until ready to use, up to 2 days.

garlic chives, white wine, shallots, red onions, garlic, water, salt, lemon, from

Taken from www.seriouseats.com/recipes/2014/07/korean-clam-sauce-recipe.html (may not work)