Korean Manila Clam Knife-Cut Noodle Soup

Soak 500 g Manila clams in 1 L water mixed with 1 tablespoon salt for at least 30 minutes, longer if possible.

Rub the shells together under running water until no grit or cloudy residue remains.

Put 1200 ml water and the cleaned clams in a pot over medium-high heat.

When the water starts boiling, skim foam from the surface and remove clams as soon as their shells open.

Pick the clam meat from the shells and reserve it.

Strain the broth slowly through a cloth or fine sieve, leaving the last cloudy spoonful behind so settled sand does not enter the soup.

Return the clear broth to the pot and add 1 tablespoon minced garlic and 1 tablespoon soup soy sauce.

Simmer over medium heat for about 2 minutes so the garlic sharpness softens without darkening the broth.

Shake excess flour from 200 g knife-cut noodles and add them to the simmering broth, stirring so they do not clump.

Add 80 g sliced zucchini and cook 6 to 7 minutes, until the noodles turn slightly translucent.

Return the clam meat and warm it for only about 30 seconds so it stays tender.

Taste before adding the 0.5 teaspoon salt in portions, then finish with sliced green onion and serve hot immediately.