10.253

15 (Sun) September 2019

Jogae Tang

2.25

by me

at home

-Dasmariñas Village, Makati, Manila, Philippines-

with the Family

While GMTD has featured many clams-in-broth dishes over the years, including several by me (see for example 2.203 Bajirak Kal-Guksu), this is the first time for jogae (clam) tang (soup/stew), the most basic of all.

One of the things that I miss dearly while living in Manila is access to fresh clams – although I do recall with great fondness that the very first 4.0-rated dish in Manila involved clams (4.263 Parros Clams in Spicy Black Bean Sauce with Sinangag).   In the 4 years of GMTD before moving to Manila (2010-2013), 43 dishes in Korea featured fresh clams (10.75 per year).  In the 5 years and 8.5 months of GMTD since moving to Manila (2014-2019), 10 dishes in the Philippines have featured fresh clams, including tonight (1.75 per year).

W received word through her Ajumma Network that fresh clams were available.  I was skeptical, but it seemed a no-lose position for me – either we get a tasty meal, or I get a big fat golden juicy “I told you so” opportunity – so I said okay.

It turned out okayish.  The clams themselves were not fresh, had to throw out about a third of them outright, already dead.  I soaked the survivors in salt water for a few hours, getting them to spit out grimy sand that left the water murky and kinda stinky.  In the end, when I placed the clams in the boiling water – which was packed with aromatics to mask any off flavors – poured in half a bottle of sake – hoping the alcohol would burn off any off flavors – and covered the lid to cook, I had no idea what to expect, giving 50-50 odds that I might have to dump the entire pot.  Actually, clear soup is the riskiest dish with iffy clams, but I had nothing to lose.  It turned out okayish, which meant that neither did we get a tasty meal nor did I get to gloat.