White Clam Clear Soup
White clams are simmered into a clear broth with fresh ocean flavor. The soup stays light while the clams bring subtle natural sweetness.
Instructions
- 1
Purge clams in salted water for 20 minutes, then scrub shells clean.
- 2
Slice radish thinly, and diagonally slice green onion and red chili.
- 3
Boil water with radish for 7 minutes to build subtle sweetness.
- 4
Add clams and rice wine; cook on medium-high until shells open.
- 5
Skim foam, then season with garlic and salt.
- 6
Add green onion and red chili, boil for 1 minute, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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