Korean-style Clams #SundaySupper

Game Day Korean-style Clams | www.kimchimom.com

Whether you prefer that BIG FOOTBALL GAME happening on February 2nd or the 18 days of the Winter Olympic Games starting on February 6th, Sunday Supper has you covered for Game Day entertaining! We are partnering with Gallo Family Vineyards today and sharing our Game Day dishes and wine pairings.

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I have to say that I really love the Gallo Family’s Pinot Grigio, which is very bright, crisp and citrus-y. It pairs well with a spicy and flavorful cuisine like Korean food and it’s also great on its own. I also had the opportunity to try their Pinot Noir and was very pleased with its smoothness – medium-bodied, even-keeled with cherry overtones. It is a great everyday wine. Gallo Family Vineyards features 14 other wine varietals and their website even has a tool to help you with your food and wine pairing.

Game Day Korean-style Clams | www.kimchimom.com

Lately I’ve had a hankering for seafood, and more specifically clams! Clams are a bit less briny than the oyster or mussel, and for most people, clams also have a texture that is the most palatable of the mollusks. I am bringing Korean-style Clams to the Game Day party and I’ve paired them with the Gallo Family’s Pinot Grigio. The pairing could not have been more perfect! The brightness of the wine just complemented the buttery, nutty, and slightly briny clams.

Game Day Entertaining with Korean-style Clams #SundaySupper
If you don't have Korean dwaenjang, red miso paste is a good substitute. The differences are subtle. The dwaenjang resulted in a nuttier and more mellow flavor than the red miso which stood out a little more, but was not overwhelming. This recipe is for a dozen clams, but it can easily be doubled.
Recipe type: Appetizer
Cuisine: Seafood
Serves: 4
  • 1 dozen Cherrystone or Littleneck clams, scrubbed and cleaned.
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 teaspoons dwaenjang paste or red miso paste
  • 1 teaspoon kochugaru or Korean red pepper powder or flakes
  • 1 scallion, minced
  • ¼ cup panko bread crumbs
  1. To open the clams: with the oven rack located in the middle, turn on the broiler in the oven. Place all the clams on a clean shallow baking dish or sheet. Heat them for about 5 minutes or until they open. With a pair of tongs, take the open clams out and into a large bowl. Save the clam juice that will accumulate in the bowl. Once the clam shells are cooled to touch, twist the top half of the shell and pull it off. Discard these shells. Place the half shell with the clam meat on another baking sheet.
  2. With a sharp paring knife, slide the blade under the meat of the clam to cut the adductor muscle that is attached to the shell. This just makes it easier to slurp the clam later on.
  3. Mash the butter, dwaenjang, kochugaru, scallions and panko into a paste. Add a couple of small spoonfuls of the reserved clam juice to moisten the mixture - too much and it'll be too mushy. Use a small spoon to spread the mixture over the clams so that they're completely covered.
  4. Move the oven rack to the top part of the oven. Broil the clams for about 2 to 3 minutes, just until golden brown. Keep an eye on them so they don't burn.
  5. Serve immediately.

If you’d like to learn more about Gallo Family Vineyards, you can click here. And to stock up for your Game Day party, you can also locate stores that sell Gallo Family by clicking here.

You can also follow Gallo Family Vineyards on Twitter and Instagram, “like” them on Facebook, and subscribe to their videos on YouTube.

Here is what the rest of the Sunday Supper family is bringing to the party! Game on!

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Disclaimer: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.


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