drinking waterused to dilute the marinade~1 cupest.
ginger slicesadd a generous amount~4 slicesest.
chili pepperto add spiciness~1est.
garlicsmashed~3 clovesest.
preserved plum (dried sour plum)adds a fragrant sour note and appetite-boosting flavor~3est.
Steps
1
Rinse the clams thoroughly 2 to 3 times to remove surface dirt.
2
Soak the clams in clean drinking water (no salt added) to let them purge sand; adding salt too early can cause them to die or become mushy.
3
Let the clams sit undisturbed in a metal basin for about 2 hours until they naturally open their shells and finish purging.
4
Carefully place the clams over the lowest possible heat and watch closely; as soon as the shells just start to open, turn off the heat immediately and remove them—timing is crucial to keep the meat tender.
5
Place the clams on a sanitized metal tray and freeze for at least 2-3 hours, or overnight, allowing them to open gently while also sterilizing them through the freezing process.
6
Prepare the marinade by mixing soy sauce, sugar, and rice wine together until the sugar fully dissolves, then dilute with drinking water.
7
Add ginger slices, chili, smashed garlic, and preserved plum to the marinade, then mix well and set aside.
8
Remove the frozen clams and immediately mix them into the marinade while still frozen, which helps sterilize them and allows the flavors to penetrate.
9
Press the clams down evenly, cover with plastic wrap, and refrigerate for at least 24 hours to let them fully absorb the marinade.
10
Once marinated, the clams are ready to serve as a refreshing appetizer or side dish, especially good in summer.
PrimedTableBETA
