Refreshing and Spicy One-Pan Clam Soup
Refreshing and Spicy One-Pan Clam Soup
The Easiest Way to Make Refreshing Clam Soup, From Purging to Serving, All in One Pan
Experience the delightful combination of the clams’ mild, refreshing taste enhanced by the spicy kick of Korean chili peppers, leaving you feeling invigorated from the inside out! Make this clams soup, with its wonderfully clear and deep broth, conveniently in just one pan.
Key Ingredients- 300g fresh Manila clams
- 2 sheets of dried kelp (seaweed), approx. 10cm x 10cm
- 1/4 stalk of scallion, thinly sliced
- 2 Korean green chili peppers, thinly sliced diagonally
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce or salt (for seasoning)
Cooking Instructions
Step 1
To purge the clams, fill a large bowl with 1 liter of water and dissolve 1 tablespoon of salt. Adding chopsticks or a fork can help the clams purge more effectively.
Step 2
Rinse the clams thoroughly under running water and place them in the salted water. Cover the bowl completely with a black plastic bag to block out light. Darkness encourages the clams to expel more sand and grit. Let them purge for about 30 minutes to 1 hour.
Step 3
After purging, rinse the clams again multiple times under running water, scrubbing them gently. This step is crucial for removing any remaining sand or debris from the shell surface, ensuring a clear and delicious broth.
Step 4
Prepare the additional ingredients for the soup. Thinly slice the scallion, and thinly slice the Korean green chili peppers diagonally, removing the seeds if desired. Also, have your minced garlic and kelp sheets ready.
Step 5
In a pot or pan with some depth, add the rinsed clams. Pour in 1 liter of clean water, add the 2 sheets of kelp and 1/2 tablespoon of minced garlic. Starting with cold water allows the clams to open gradually, releasing their flavor into the broth.
Step 6
As the water begins to boil, the clams will start to open. Skim off any white foam or impurities that rise to the surface with a ladle. This foam can make the broth cloudy and affect its taste.
Step 7
The kelp adds a wonderful umami flavor to the soup. However, prolonged boiling can release a bitter taste, so remove the kelp sheets as soon as the clams begin to open.
Step 8
Add the sliced scallions and diagonally sliced Korean green chili peppers to the pot. Let it simmer for a bit longer. The chili peppers will add a pleasant spiciness and enhance the refreshing savory notes.
Step 9
Finally, season the soup by adding 1 tablespoon of soy sauce or salt to taste. Adjust the amount according to the natural saltiness of the clams and your preference. Enjoy your delicious, freshly made clam soup!
