Korean Clam and Water Parsley Soup

Soak 900 g clams in salted water for at least 20 minutes to purge grit.

Rub the shells against each other under running water, rinse well, and discard any cracked clams before cooking.

Wash 120 g water parsley, then separate the stems from the leaves because they cook at different speeds.

Slice the green onion and red chili diagonally, and cut 5 garlic cloves into thin slices.

Put 1.3 L water, the clams, and sliced garlic in a pot, then set it over medium heat.

Starting from cold water helps the clam flavor move into the broth before the shells open.

When the broth begins to boil, skim off the foam and cook for 4 to 5 minutes, until the shells open.

Add 1 tbsp cooking rice wine after they open to clear away any fishy smell.

Season the broth with 1 tbsp soup soy sauce and 0.4 tsp salt, then taste the liquid while it is hot.

Discard any clams that stay closed after cooking, instead of forcing them open.

Add the water parsley stems and cook for only 2 to 3 minutes, so they soften but keep some crunch.

Just before turning off the heat, add the leaves, green onion, and red chili, then serve while the greens stay bright.