If you have ever had a bowl of clam kalguksu in Korea, there is a good chance the small, smooth-shelled clams in it were bidan-jogae (비단조개). The name means "silk clam," a nod to its glossy shell. This guide explains what bidan clam is, what makes it different from other clams, and how to cook with it at home in the U.S.
What is bidan clam?
Bidan clam is a small Korean clam with a smooth, pale shell marked with fine stripes. In Korean kitchens it is a go-to clam for clear soups and noodle broths because it gives a clean, sweet seafood flavor. It is also known in Korea as jjaebok (째복).
At Premium K, our bidan clams come cooked and frozen from Clami. The label notes they are wild-caught from Korea's East Sea (동해바다 자연산). Because they are already cooked, you simply add them during cooking — no purging sand or scrubbing shells on a busy weeknight.
What makes bidan clam different?
- Sweet, clean broth — a favorite for clear clam soup (jogaetang) and noodle soups.
- Tender, slightly chewy bite — small enough to eat in one mouthful.
- Cooked and frozen — ready to drop into a pot straight from the freezer pack after thawing.
- Two ways to enjoy — as cooked clams for soups and pasta, or as salt-fermented clam jeotgal served with rice.
Bidan clam at Premium K
Frozen Bidan Clam (100g and 1kg)
Cooked and frozen bidan clams in a 100g (3.4 oz) pouch — a good size for one pot of soup or one pan of pasta — or a 1kg (2.2 lb) bag for families and frequent cooks. See Frozen Bidan Clam (100g).
Bidan Clam Party (100g × 10 packs)
Ten individual 100g packs, for a total of 1kg (2.2 lb). Thaw only what you need. See Bidan Clam Party.
Semi-Fermented Bidan Clam (200g)
A salt-fermented bidan clam jeotgal. It has a firm, pleasantly chewy texture with a natural sweetness that comes through as you chew. Serve it with chopped chili peppers, garlic, sesame oil and red pepper flakes on top, with warm rice. See Semi-Fermented Bidan Clam.
How to cook with frozen bidan clams
- Thaw first. Please fully thaw the clams before cooking. Thawing in the refrigerator is the easiest way.
- Clear clam soup (jogaetang). Simmer water with a piece of kelp, a little garlic and sliced green onion. Add the thawed clams, bring back to a boil, season lightly with salt or soup soy sauce, and finish with sliced chili.
- Clam kalguksu. Cook knife-cut noodles in anchovy or kelp broth, then add the clams and zucchini for the last few minutes.
- Clam pasta. Warm garlic in olive oil, add the clams and a splash of pasta water, then toss with spaghetti and parsley.
- Hot pot and stews. Add a handful to doenjang-jjigae or seafood hot pot near the end of cooking.
Storage: Keep frozen until use. Once refrigerated, use within 4–5 days, and do not eat clams that have been in the refrigerator for more than 10 days. If frozen right after you receive them, they keep until the date on the package.
Where to buy bidan clams in the U.S.
Premium K ships Korean groceries across the U.S. from Los Angeles:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Refrigerated and frozen items, including clams, ship every Monday and Tuesday (PT). Shelf-stable items ship right after you order.
You can also shop in person at our store: 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM).
FAQ
What is bidan clam in English?
Bidan-jogae (비단조개) has no common English name, so it is usually sold as "bidan clam." The Korean name means "silk clam," after its smooth shell. It is also called jjaebok (째복) in Korea.
Do frozen bidan clams need to be cleaned?
Our bidan clams are sold cooked and frozen, so you just thaw them fully and add them during cooking.
What can I make with bidan clams?
Clear clam soup, clam kalguksu, clam pasta, doenjang-jjigae and seafood hot pot are all classic uses.
Where can I buy Korean clams in Los Angeles?
Premium K sells bidan clams online and at our store at 3506 W. 8th Street in LA Koreatown. Orders of $49 or more in LA Koreatown get free same-day delivery.