This recipe appears in:Ideas in Food vs. Linguine alle Vongole: Part 2
This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice.
Note: Fried onions, garlic, and shallots are available at Asian markets, specialty food stores, and online. Alternatively, you could thinly slice and fry your own garlic, shallots, and red onion until browned and crisp. Terikayi-flavored nori strips are also available in specialty grocers, Asian markets, and online.
- Reserved clam trimmings and juices from Cryo-Shucked Clams
- 2 bunches garlic chives, sliced 3 inches from bottom, top sections reserved to finish dish
- 1 cup (225 grams) dry white wine
- 50 grams fried shallots (see note above)
- 1 3/4 ounces (50 grams) fried red onions (see note above)
- 1 3/4 ounces (50 grams) fried garlic (see note above)
- 1/4 ounce (7 grams) teriyaki flavored seaweed strips (see note above)
- 4 1/2 ounces (125 grams) kim chi
- 4 1/2 cups (1000 grams) water
- 1/2 teaspoon (3 grams) fine sea salt
- Juice and zest from 1 lemon
- Reserved Sesame Seeds and Nori from Gochujang Ghee
In a large pot, combine clam trimmings and juice, garlic chive bottoms, white wine, fried shallots, fried red onions, fried garlic, seaweed strips, kimchi, water, and salt and heat over medium heat. Bring clam stock to a simmer and reduce heat to low. Cook clam stock for 20 minutes. Off the heat, let clam stock rest for 10 minutes.
Strain stock through a fine mesh strainer, pressing on solids with a ladel to extract as much liquid as possible; discard solids. Add clam stock, lemon juice and zest, and reserved sesame seeds and nori to a blender. Starting at low speed and gradually increasing speed to high, puree clam sauce until smooth. Strain clam sauce into a bowl set over an ice bath. Cool clam sauce and refrigerate until ready to use, up to 2 days.