KOREA FOUNDATION

Some foods just don’t need condiments. Clams, for instance, of all various kinds and sizes, are perfect as they are when properly boiled or simmered. The clams pair well with stir-fried spicy octopus, and it can be made into porridge that is both tasty and nutritious. Instant ramyeon noodles, too, ascend to new levels of cuisine with the addition of just a few clams. In the chill of late autumn and winter, a bowl of clam soup or hot noodles in mussel broth warms us up from the inside out.

   Italy boasts the world-famous clam dish called spaghetti alle vongole. “Vongole” is the Italian word for clams. The spaghetti noodles are tossed in a pan of clam stock and olive oil, garlic, and clams. The ingredients of the dish are as simple as those of the Korean clam soup, but the chef must pay careful attention to the cooking techniques for best results.

   In Turkey, a more complicated clam dish called midye dolma is popular. The dish’s name means “stuffed mussels” as “midye” means “mussels” and “dolma,” “stuffed.” Seasoned rice is stuffed inside the mussel shells and eaten after lemon juice is squeezed over them. The dish is easy to find in most Turkish towns.

   In Belgium, mussel dishes enjoy just as great popularity as in other parts of Europe. Moules marinières is wonderful as an appetizer or a main dish. It is made by cooking mussels in wine sauce. “Marinières” refers to the method of cooking seafood and clams with white wine. For this dish, a muscadelle wine with moderate acidity is best.

   Thailand gives us the spicy clam dish hoi lai pad nam prik pao. It is prepared by roasting clams in the spicy herb chili sauce called nam prik pao. This representative clam dish of Southeast Asia is a delicacy that presents a wonderful harmony of a fresh basil aroma, chewy clam meat, and the spicy sweet sauce.

   Clam dishes are a delight in all seasons. Whether served hot or chilled, the savory shellfish taste can be enjoyed year-round. However, the best time to relish a bowl of mussel soup may just be a chilly autumnal evening.

   Clams taste great and are easy to cook, but be careful! If a clam doesn’t open up when boiled or fried, it is highly possible that it has gone bad. Keep this important tip in mind, and you are already halfway to success in cooking clams!

Written by Kim Shinyoung
Illustrated by Jeong Hyoju

#shellfish #Clam #Mussel #Cockle