Chowder & soup
Spicy Korean Clam Jjigae
Gochujang stew, bubbling and bold
- 30 min
- Medium
- Serves 2–3
Ingredients
- 8 razor clams, bite-size
- 2 tbsp gochujang, 1 tbsp gochugaru
- 1/2 block firm tofu, sliced
- 1 zucchini, half-moons, 1 onion
- 4 cups anchovy or light stock
- 2 green onions, garlic
Method
- Simmer stock with gochujang, gochugaru and garlic 5 minutes.
- Add onion and zucchini; 8 minutes.
- Slide in tofu; simmer gently 3 minutes.
- Clams for the last 2 minutes.
- Green onions; serve bubbling with rice.
Tip. Serve still boiling in the pot — jjigae is meant to be violent.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.