Clam Meat with Vegetables

Korean Clam Meat with Vegetables Recipe

Region / culture: Korea | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Clam meat with vegetables is a delicious and nutritious dish that combines the flavors of fresh seafood with the crunchiness of vegetables. This recipe is a popular Korean dish that is easy to make and perfect for a healthy meal.

History

This recipe has been passed down through generations in Korean households, where seafood is a staple in the diet. Clams are a popular ingredient in Korean cuisine, and this dish showcases the versatility of clam meat when paired with vegetables and rice.

Ingredients

0.75 cup of clam meat
3.5 oz (99 g) of ground beef
1 tbsp of sesame oil
0.5 cup of soybean sprouts
2 oz (57 g) of bracken fern (kosari), pre-soaked
1 bunch of watercress
2 tbsp of soy sauce
3 cups of raw rice
2 hot red peppers

How to prepare

Remove the intestines from the clam meat.
Rinse the clam meat in weak-salted water and drain.
Cut off the long, hairy ends of the soy bean sprouts, wash them, and drain.
Discard the tough stems from the pre-soaked brackens.
Cut off the root and leaves from the watercress and cut them into 1.5 inch pieces.
Wash the rice and soak it in water for 1 hour.
Cut the red peppers in half, remove the seeds, and chop them.
Add sesame oil to a pan and sauté the clam meat on high heat.
Add ground beef to the clam meat and sauté them together.
Add 2 cups (400 cc) of water to the rice and bring it to a hard boil.
Add the soy bean sprouts and brackens to the boiling rice, and season with soy sauce. Boil for 10 minutes.
Drain the rice in a colander, puree it in a blender, add the chopped red peppers, and puree them together.
Add the rice mixture to the meat.
When the mixture thickens and binds together, add the watercress and cook for 1 minute until it is done.

Variations

Add diced carrots and bell peppers for extra color and crunch.
Substitute shrimp or tofu for the clam meat for a different flavor profile.
Use quinoa or cauliflower rice instead of traditional rice for a lower-carb option.

Cooking Tips & Tricks

Make sure to remove the intestines from the clam meat before cooking to avoid any unpleasant flavors.

- Pre-soaking the bracken fern (kosari) helps to soften it and reduce cooking time.

- Pureeing the rice with the red peppers adds a spicy kick to the dish and helps to bind the ingredients together.

Serving Suggestions

Serve this dish hot with a side of kimchi and steamed white rice for a complete Korean meal. Garnish with sesame seeds and sliced green onions for added flavor and texture.

Cooking Techniques

Sauté the clam meat and ground beef on high heat to develop a rich flavor.

- Boil the rice with the soybean sprouts and bracken fern to infuse the flavors into the rice.

- Puree the rice with the red peppers for a spicy kick and a smooth texture.

Ingredient Substitutions

Use mussels or scallops instead of clam meat for a different seafood option.

- Substitute spinach or kale for the watercress for a different leafy green.

- Use olive oil or vegetable oil instead of sesame oil for a different flavor profile.

Make Ahead Tips

This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve this dish in individual bowls garnished with a sprinkle of sesame seeds and a drizzle of sesame oil. Add a side of pickled radishes or cucumber slices for a refreshing contrast.

Pairing Recommendations

Pair this dish with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. The acidity of the wine will complement the flavors of the seafood and vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of clam meat with vegetables contains approximately 350 calories. This makes it a satisfying and filling meal that won't weigh you down with excessive calories.

Carbohydrates

This dish is a good source of carbohydrates, with approximately 45 grams per serving. The rice and vegetables provide a healthy dose of complex carbohydrates that will keep you feeling full and satisfied.

Fats

With only 8 grams of fat per serving, this dish is a low-fat option for those looking to maintain a healthy diet. The sesame oil adds a rich flavor without adding too much fat to the dish.

Proteins

Clam meat and ground beef are both excellent sources of protein, with approximately 20 grams of protein per serving. Protein is essential for building and repairing muscle tissue, making this dish a great option for athletes and active individuals.

Vitamins and minerals

This dish is packed with vitamins and minerals, including vitamin C, vitamin A, iron, and calcium. The watercress and soybean sprouts provide a healthy dose of vitamins and minerals that are essential for overall health and well-being.

Alergens

This recipe contains soy and sesame oil, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this dish is a well-rounded and nutritious option for a healthy meal. It provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals that are essential for a well-rounded diet.

Summary

Clam meat with vegetables is a flavorful and nutritious dish that is perfect for a healthy meal. Packed with protein, vitamins, and minerals, this dish is a well-rounded option for a well-balanced diet. Serve hot with a side of rice and kimchi for a complete Korean meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was handed down to me by my dear friend, Mrs. Jenkins, who had learned it from her grandmother who had learned it from her grandmother before that. The recipe for Clam Meat with Vegetables was a family secret, passed down through the generations, and I felt honored to have been trusted with it.

Mrs. Jenkins and I had been friends for many years, and we shared a love of cooking. She knew that I was always eager to learn new recipes and techniques, and she was always happy to share her knowledge with me. One day, as we sat in her cozy kitchen sipping tea, she pulled out a tattered old cookbook and handed it to me.

"Here, my dear," she said with a twinkle in her eye. "This is a recipe that has been in my family for generations. I think you will appreciate it."

I eagerly flipped through the pages and came across the recipe for Clam Meat with Vegetables. The ingredients were simple - fresh clams, onions, carrots, celery, and a few herbs and spices. But the method was what intrigued me. The clams were to be cooked in their shells, along with the vegetables, until they released their briny juices and melded together in a delicious broth.

I couldn't wait to try it out, and Mrs. Jenkins offered to guide me through the process. We went to the market together to pick out the freshest clams and vegetables, and then we returned to her kitchen to begin the cooking.

As we worked side by side, Mrs. Jenkins shared stories of her grandmother and the times they had spent together in the kitchen. She told me how her grandmother had taught her the importance of using fresh, seasonal ingredients and cooking with love and patience.

I listened intently, soaking up every word as I watched her expertly shuck the clams and chop the vegetables. She showed me how to sauté the onions until they were caramelized, then add the carrots and celery to soften and release their flavors. The clams were added next, along with a generous splash of white wine and a sprinkle of herbs.

As the pot simmered on the stove, filling the kitchen with a tantalizing aroma, Mrs. Jenkins and I sat down at the table to wait. We talked and laughed, sharing memories and secrets, until finally, the dish was ready.

We ladled the steaming Clam Meat with Vegetables into bowls and sat down to savor the fruits of our labor. The flavors were rich and complex, the broth salty and savory, the clams tender and briny. It was a dish unlike any I had ever tasted, and I knew that it would become a favorite in my own kitchen.

After that day, I made Clam Meat with Vegetables many times, each time tweaking the recipe to suit my own tastes. I added a squeeze of lemon for brightness, a pinch of chili flakes for heat, a handful of fresh herbs for fragrance. But no matter how I changed it, the dish always retained its soul - the essence of Mrs. Jenkins and her grandmother, passed down through the generations and into my own hands.

Now, as I sit in my own kitchen, preparing Clam Meat with Vegetables for my grandchildren, I think back on that day with Mrs. Jenkins and smile. I am grateful for her friendship, her guidance, and the precious gift of a recipe that has brought me so much joy and connection over the years.

And as I stir the pot and inhale the heady aroma of clams and vegetables mingling together, I am filled with a deep sense of gratitude for the love and wisdom that has been passed down to me through the simple act of cooking. For in each spoonful of this dish, I taste not just the flavors of the sea and the earth, but the richness of a life well-lived and generously shared. And for that, I am forever thankful.