Instructions

1. 1

   Purge clams in salted water, then rinse thoroughly.

2. 2

   Cut soaked seaweed into bite-size pieces and thinly slice radish.

3. 3

   Boil water with radish for 6 minutes to create a clean base flavor.

4. 4

   Add clams and rice wine, cooking until the shells open.

5. 5

   Add seaweed, garlic, and soup soy sauce, then simmer 4 minutes.

6. 6

   Add green onion, bring to a brief boil, then turn off heat.

Tips

Nutrition (per serving)