PURPOSE: A producing method of shellfish liquid sauce capable of reducing the production costs is provided to remove a shell removing process of shellfish for producing the sauce. CONSTITUTION: A producing method of shellfish liquid sauce comprises the following steps； crushing washed shellfish with the shells to obtain an undiluted solution； adding salt and water to obtain a mixed solution, and aging the mixed solution； and filtering the aged solution for removing the crushed shells. The mixed solution contains additives including vegetables. The salinity of the mixed solution before the aging process is greater than 18%. The particle size of the crushed shellfish is 0.4-0.5mm.본 발명은 조개 액젓 제조방법에 관한 것으로서, 세척된 조개를 조개 껍데기 채 분쇄하여 원액을 형성하고, 원액에 소금 및 물을 첨가하여 혼합액을 형성한 한 후 이를 숙성하고, 숙성된 혼합액으로부터 분쇄된 조개 껍데기를 분리제거함으로써조개 액젓을 제조한다.
