Salted Clams
Pickled clams made by marinating clams—cooked until just tender—in a traditional clam pickling sauce.
Ingredients
Clams (cleaned after sand-purging)
300 g
Clam marinade sauce
3/4 cup
Clam cooking broth (cooled)
2 cup
Instructions
1
Preparing the Clams
Place the clams in water to purge the sand, then rinse them clean. Transfer the clams into an iron pot filled with enough water to fully submerge them, set it over the stove, and turn on low heat. Simmer for about 10 minutes, until the water is hot to the touch and the clam shells begin to slightly open. Remove the pot from the heat, take out the clams, and drain them well (the clams should be about 80% cooked at this point).
2
Making the Marinade
Reserve 2 cups of the clam cooking broth. Once cooled, stir in the marinade sauce until evenly combined.
3
Marinating
Place the drained clams into the prepared marinade and soak for 1 day until ready to serve.
