Recipe courtesy of Edward Lee

Gochujang Gazpacho with Littleneck Clams

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Gorgeous seasonal tomato gazpacho is updated with a touch of heat (thanks to Korean chili paste), citrus (lemon and orange), and brininess (fresh clams) in this wonderfully simple dish.
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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Steam the clams and chop the vegetables: In a skillet, add the clams and ½ cup water. Cover and turn heat to high. Steam just until the shells pop open, then chill. Meanwhile, core and chop the tomatoes, peel and chop the cucumber, and add to a food processor. Chop the onion, pepper, and garlic, and add to the food processor. Pulse to combine and just break down the vegetables (you want a chunky texture).
  2. To the chopped vegetables, add the gochujang, orange zest and juice, lemon juice, sherry vinegar and salt and pulse to combine. Taste to adjust seasoning, then add lemon juice and salt as needed. Add freshly chopped parsley and dill. Pulse again while slowly drizzling in olive oil. Check again for seasoning, add freshly ground black pepper to taste, and chill about 1 hour. (Note: Gazpacho needs to be chilled for 1 hour before serving.)
  3. Assemble and serve: Ladle chilled gazpacho into a serving bowl. Garnish with chilled (shelled) clams, reserved clam juice, olive oil, mint, and sea salt. Serve immediately.

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