Korean Doenjang Butter Clams with Scallion Gremolata
Briny clams meet funky doenjang (Korean soybean paste) and browned butter for a deeply savory broth. A bright scallion-lemon gremolata cuts through richness and makes it dinner-party simple.
Love this recipe?
Save it to Mealie AI and add it to your weekly meal plan.
Instructions
In a large skillet over medium heat, melt butter with oil. Add garlic and cook until fragrant and lightly golden, 1–2 minutes.
Whisk in doenjang and gochugaru (if using). Add wine and water; bring to a simmer.
Add clams, cover, and steam 6–8 minutes until opened. Discard any that don’t open.
Mix scallions, lemon zest, parsley, lemon juice, and a few grinds of pepper. Sprinkle over clams and serve with the broth.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Doenjang brands vary in saltiness—taste the broth before adding any extra salt (usually none needed).
- Serve with crusty bread, rice, or noodles to capture the sauce.
Plan Your Meals with Mealie AI
Save this recipe, build your weekly meal plan, and auto-generate grocery lists grouped by store aisle.