We call this CCK: clams, corn and kimchi. Clams are plentiful in New England and are typically affordable and tasty, with a sweet, briny flavor.
In this recipe, we steam the clams in their own juices with corn and kimchi. Kimchi is a wonderful Korean fermented cabbage that is packed with umami flavor and probiotics for gut health. It can be found in the refrigerator aisle as your local grocery store and is sold in mild or spicy variations.
We puree the kimchi so it blends with the sweet liquor of the clams to make a broth worth dipping bread into. We finish the dish by sprinkling it with Nori Furikake seasoning, which is a Japanese seaweed and sesame seed rice seasoning. It makes for a simple yet flavorful appetizer.
Steamed clams and corn in a kimchi broth
In this recipe, we steam the clams in their own juices with corn and kimchi. Kimchi is a wonderful Korean fermented cabbage that is packed with umami flavor and probiotics for gut health.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. shallot (minced)
- 24 littleneck clams (prep by washing under cold water to remove sand)
- 1 cup corn kernels (fresh or frozen)
- ½ cup white wine
- 1 cup kimchi
- 4-6 slices bread (toasted from your favorite baguette)
- 1 Tbsp. Nori Furikake seasoning (optional)
Instructions
- Add kimchi and wine to a blender or food processor and puree. Reserve for flavoring clams.
- Heat 2 Tbsp. of extra virgin olive oil in a 12’’ sauté pan on medium high. Add shallots and cook for 30 seconds. Then add clams and corn and cook for another minute.
- Add kimchi and wine to clams and cover pan to steam all ingredients together for about 5 minutes, or until clams open. Meanwhile, slice bread and begin toasting in a toaster or oven.
- Once clams are opened, carefully arrange them in a bowl and then add broth and corn, letting it fall where it may. Sprinkle Nori Furikake on top and garnish with bread for dipping into broth.
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