Name: Grilled Clams with Korean Cocktail Sauce
Yield: Makes 12; Serves 2 to 3 as an Appetizer, 1 to 2 as a Light Main Course
Cuisine: Korea
Ingredients: 2 tablespoons very finely diced sweet onion, such as Vidalia; 2 tablespoons very finely diced peeled carrot; 2 tablespoons very finely diced, seeded poblano or serrano pepper; 12 large clams in the shell or 18 cherrystones, well scrubbed with a stiff bristle brush; 1 scallion, green part only, thinly slivered; ½ teaspoon Freshly ground black pepper; ⅓ cup Korean chile paste; 2 tablespoons fresh lemon juice or rice vinegar, or more to taste; 1 teaspoon sugar, or more to taste; Lemon wedges, for serving

Preparation info

Makes 12; Serves
2 to 3
as an Appetizer

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

These clams come from the Korean port city of Sorae, where a fishmonger turned restaurateur named Lee Myong Chol serves shellfish at his eponymous seafood restaurant/fish market. Sorae is the sort of town any true foodie dreams of discovering, built around a teeming seafood market provisioned by fishing boats that arrive daily and that is chaotic enough to make you feel like you’re in preindustrialized Asia, not the ultramodern Korea of the twenty-first century. The bivalves pack a double w