How to Make Clear and Refreshing Clam Soup: Baek Jong-won’s Recipe
Clam Soup Recipe using Purified Manila Clams and Venus Shells: Baek Jong-won’s Method
A recipe for a clear, savory clam soup made with fresh Manila clams (also known as Venus shells). This guide breaks down Chef Baek Jong-won’s secret tips for maximizing umami flavor, making it easy for anyone to prepare. Enjoy a comforting bowl of delicious clam soup with its deeply satisfying, refreshing broth.
Ingredients
- Manila clams (Venus shells) 400g
- 1/2 Onion
- 1 Green onion (scallion)
- 1 Korean chili pepper (Cheongyang)
- 1 Red chili pepper (or dried chili)
- 500ml Water
- 1/2 tsp Salt (for seasoning)
- 1/2 tsp Vinegar
Cooking Instructions
Step 1
First, prepare the vegetables for the broth. Cut the green onion in half lengthwise and then into 4-5cm pieces. Cut the Korean chili pepper in half lengthwise as well, and into similar lengths. Halve the half onion, keeping the skin on. The skin on the onion helps to remove any unwanted odor from the broth, so it’s best to leave it on.
Step 2
Next, slice the vegetables for garnish. Thinly chop the green onion. Slice the Korean chili pepper and red chili pepper diagonally for a visually appealing look. If you don’t have a red chili pepper, a dried chili pepper can be used for color.
Step 3
The clams used today were purchased pre-purged online, so there’s no need for an additional purging step. Simply rinse them 2-3 times under running water. (Note: In Gangwon Province, these clams are called ‘Jjaebok’, and commonly known as ‘Bidan Jo-gae’, but their standard name is ‘Mindeul Jo-gae’.)
Step 4
Here’s a special tip from Chef Baek Jong-won for adding depth to the clam soup: vinegar! It might seem unusual, but this secret ingredient significantly enhances the soup’s umami flavor. Be sure to have it ready.
Step 5
In a pot, combine the prepared broth vegetables (green onion, onion, Korean chili pepper) and 500ml of water. Bring to a boil over high heat. You don’t need to boil the broth for a long time; once it starts boiling, simmer for just a short while to extract the flavors. The spicy aroma of the Korean chili pepper rising as it boils is already making your mouth water!
Step 6
Remove and discard the vegetables that have served their purpose in the broth. While the clams themselves will release plenty of flavor, Chef Baek Jong-won includes this step to make the dish appear cleaner and more refined. (It can be fun to follow along!)
Step 7
Add all the rinsed clams to the broth and bring it back to a boil.
Step 8
Once the clams start to open their shells, the soup is almost ready. Be careful not to overcook the clams, as they can become tough. Cook them just until they open.
Step 9
As the clams open and float to the surface, skim off any foam that rises to ensure a clear broth. It’s best to adjust the seasoning at the end, so turn off the heat at this point.
Step 10
Taste the broth and season with salt as needed. Then, add the secret ingredient: 1/2 teaspoon of vinegar. The vinegar, combined with the proteins released from the clams, adds a deeper, richer umami taste to the soup, as explained by Chef Baek.
Step 11
Finally, garnish the soup with the sliced green onion, Korean chili pepper, and red chili pepper. Your delicious Baek Jong-won-style clam soup is complete! The deeply savory and refreshing flavor from the milky broth will be exceptional. If you’re looking for a simple yet delicious clam dish, we highly recommend trying this recipe!
