STEAMED CLAMS WITH KIMCHI

This recipe is very easy to prepare. All you will need is some clams, and guess what? That's right a bottle of your favorite Korean style Kimchi.

Now kimchi is hot in general, or it can be mild. Some doesn't have cabbage but other vegetables like cucumber. Cucumber kimchi, or even, bean sprout kimchi. But for this recipe, let's stick to the cabbage kine.

Okay, a lot of professional bloggers claim that I need to use my own photos, however for this blog, I'll use some Google pics for clams. 

FROM WIKIPEDIA
Little Neck Clams

Ingredients

1 lb. of clams (if frozen thaw them)
2 quarts of water
1 tbsp. vinegar
1 tsp. salt.

1 Bottle of your favorite kimchi brand

Directions

1. Boil water, add vinegar, and salt, and clams, boil until all clam shells open. Discard any clams that remain shut.

2. Place on a nice service platter, and open the bottle of kimchi, and spread the seasoned cabbage over clams.

3. Serve using chopsticks, or small appetizer forks.

Easy! Yay Yay!