Gochujang Gazpacho With Littleneck Clams Recipes

CLAM-FLAVORED GAZPACHO

Steps:

• Chop watercress, peppers, onion, carrot and celery very fine (this is best done by hand, rather than in a food processor or blender.) Peel and seed cucumbers and chop very fine. Peel and seed tomatoes, reserving juice and seeds, and chop very fine. Mix all the vegetables together in a large bowl.
• Mince the garlic and combine with tomato paste, tomato juice and juices and seeds from fresh tomatoes. Add to chopped vegetables. Add lemon juice, olive oil and clam broth. Taste and add cayenne pepper and sea salt, if desired. Cover the bowl and refrigerate overnight.
• Serve in mugs with spoons, and garnish, if desired, with frozen lemon-pepper vodka (see recipe). Provide lemon wedges and a pepper grinder for nondrinkers.

GOCHUJANG GAZPACHO

Steps:

• Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
• Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
• Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.

KIMCHI GAZPACHO WITH CLAMS

Steps:

• In a blender, purée tomatoes, kimchi, cucumber and garlic. Season with vinegar, salt and pepper. Chill.
• To serve, divide chilled soup among shot glasses or espresso cups. Garnish with chopped clams and chives.

GOCHUJANG GAZPACHO WITH LITTLENECK CLAMS

Steps:

• 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).
• 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.)
• 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.