Korean-Style Clams | James Beard Foundation

Ingredients

• 1 cup blanched Thai basil leaves
• 1/2 teaspoon confectioners’ sugar
• 1 cup grape seed oil
• 1 cup gochujang (Korean red pepper paste)
• 1/4 cup fresh lime juice
• 1/4 cup rice vinegar
• 1/2 tablespoon freshly grated garlic
• 1/2 tablespoon freshly grated ginger
• 1 teaspoon grape-seed oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 tablespoon chopped lemongrass
• 1 tablespoon minced shallots
• 2 cups shaoxing rice wine
• 2 cups clam juice
• 1 cup heavy cream
• 4 sprigs cilantro
• 4 sprigs parsley
• 2 whole star anise
• 1 tablespoon kimchi seasoning
• 1 1/2 teaspoons whole black peppercorns
• 3 teaspoons grape seed oil
• 2 tablespoons sliced garlic
• 2 tablespoons chopped shallots
• 4 dozen small littleneck clams, washed
• Salt
• pepper
• 2 tablespoons fried bacon lardons
• 1 cup thinly sliced Napa cabbage
• 1/4 cup Thai basil leaves
• 1/4 cup cilantro leaves
• 1/4 cup sliced breakfast radishes
• 2 pieces Kirby kimchi, roughly chopped