Prep Time: 3 hours
Cook Time: 25-30 mins
12 little necked clams
1 stalk green onion
1 green or red chili pepper or jalapeño
2 cloves garlic
A pinch of salt and Black pepper
Thoroughly wash and clean the clam shells and remove any visible sediments. You don't want sand to end up in your jogaetang. In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let them soak for at least 3 hours or more.
Cut green onion into 1-inch-long pieces. Dice the pepper. (You can also use cayennes pepper if you don't have any fresh pepper or jalapeño). Mince garlic. Set all the vegetables aside.
Discard salt water and rinse the clams once more. Put clams into a pot and add enough water to cover the clams.
Bring the pot to boil on high heat. When clam shells start to open, lower the heat to medium.
Add green onion, red pepper, and minced garlic, and stir to mix well. Season with salt and black pepper and bring it to a boil once more. After about 5 minutes turn the stove off, serve hot, and enjoy!