Daehap (Hard Clams — Soup and Grilled)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- hard clams
- vinegar-soy sauce
- soy sauce and sesame oil
- scallion
Instructions
- Shuck the clams for soup, or wash well and serve raw in vinegar-soy sauce.
- For grilling: wash well and pack the meat back into its own shell.
- Add soy sauce, sesame oil and finely sliced scallion.
- Grill slowly on a gridiron over charcoal — very savory.