Korean Steamed Clams Appetizer - cooking recipe

Ingredients

24 littleneck clams
3 tablespoons low sodium soy sauce
1 1/2 teaspoons sesame oil
3 cloves garlic, chopped
2 scallions, chopped
1 tablespoon ground toasted sesame seeds
1 teaspoon sugar
2 tablespoons jalapeno peppers, finely chopped

Preparation

Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients.
Remove clams and drain.
Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam.
Serve hot or cold.