A lovely hors d’oeuvre, this dish combines a variety of interesting flavors and textures. Both the sauce and clams can be prepared separately many hours ahead and chilled, making this a particularly good party dish.
Rinse the shelled clams in salt water to remove all traces of sand. Blanch them for 30–40 seconds, then drain, and let them cool to room temperature naturally. Refrigerate the clams if not to be used within 30 minutes.
Trim the scallions and blanch them in boiling salted water for 30 seconds. Drain and refresh under cold water. Pat the scallions dry with paper towels, and cut them into 1-inch lengths.
Combine the bean paste, sugar and vinegar in a small saucepan. Stirring frequently with a wooden spoon, heat the mixture for a minute over medium heat until smooth and glossy. Let the sauce cool to room temperature before blending in the mustard. Chill the sauce if it is to accompany cold clams.
Toss the clams and scallions in the sauce just before serving. This dish may be enjoyed either chilled or at room temperature.
© 1986 Elizabeth Andoh. All rights reserved.