Ingredients
| 50g butter, softened | |
| 3 cloves garlic, sliced | |
| 1 bunch spring onions, sliced | |
| 3cm piece ginger, grated | |
| 2 cups (approx 400g) kimchi, roughly chopped | |
| 10g dried seaweed, soaked in water until tender (optional: I use sea spaghetti seaweed soaked for 15 mins) | |
| 1kg clams, scrubbed | |
| grilled slices of bread, to serve |
A big bowl of briny, buttery clams with kimchi is one of my favourite things and, yes, I love it with grilled bread to mop up the juices. To make it more substantial you could add a spicy sausage in the base or use noodles in place of bread. If you prefer, you could turn this into a soup by adding stock or water. Mussels or oysters would also work well here.
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Instructions
| 1. | Melt half the butter and fry the garlic, the white parts of the spring onions and the ginger in a wide saucepan until fragrant. |
| 2. | Add the kimchi and seaweed, if using, and cook for a minute or two. |
| 3. | Add the clams, cover with a lid and cook for a few minutes until the clams have opened. |
| 4. | Toss through the green parts of the spring onions and remaining butter. |
| 5. | Serve in bowls with grilled bread. |
| 6. | VEGETARIAN OPTION |
| 7. | Use a vegetarian kimchi. |
| 8. | In place of clams add 1-2 cans white beans or some tofu and add ½ cup water mixed with 2 tablespoons miso. |
| 9. | VEGAN OPTION |
| 10. | Use a vegetarian kimchi and a vegan butter such as Vutter. |
| 11. | In place of clams add 1-2 cans white beans or some tofu and add ½ cup water mixed with 2 tablespoons miso. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles