Refreshing Clam Soup with Chewy Baby Clams
Refreshing Clam Soup with Chewy Baby Clams
Super Simple Clam Soup Recipe – Perfect as a Snack with Drinks!
As the cool breeze starts to blow in the mornings and evenings, a warm bowl of clam soup comes to mind! The chewy texture of the clams and the refreshing broth make this soup delicious with rice, and it’s absolutely perfect as a late-night snack with drinks! Enjoy this easy-to-make baby clam soup recipe.
Ingredients- 1kg fresh baby clams (Dongjuk)
- 1.5 Tbsp minced garlic (approx. 2-3 cloves)
- 1 stalk of green onion
- 1 Korean green chili pepper (optional, for spicy kick)
- 1 red chili pepper (for color and mild sweetness)
Cooking Instructions
Step 1
First, purge the clams of any sand or grit. Soak the baby clams in lightly salted water and leave them in a dark place for at least an hour. This encourages them to expel any impurities. After purging, rinse the clams thoroughly under running water until clean. Slice the green onion and chili peppers diagonally into bite-sized pieces. You can remove the seeds from the chili peppers if you prefer less heat.
Step 2
Place all the cleaned baby clams into a wide pot. Add enough fresh, cool water to generously cover the clams. Bring to a boil over high heat.
Step 3
As the water begins to boil, you’ll notice a white, foamy scum rising to the surface. This is impurity that can make the broth cloudy. Skim off this foam carefully with a ladle or spoon. This step is key to achieving a clear and refreshing broth.
Step 4
Once you’ve skimmed off most of the impurities, add the 1.5 tablespoons of minced garlic. Minced garlic adds a deep flavor to the broth and helps to eliminate any fishy smell from the clams.
Step 5
When the broth starts to simmer vigorously again and the clams begin to open their shells, add the sliced green onion, Korean green chili pepper, and red chili pepper. Let it simmer for another minute or so for the flavors to meld. Your refreshing and slightly spicy clam soup is now ready! Serve hot and enjoy.
