Korean Chive Clam Soup (Briny Clam Broth with Garlic Chives)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
After the soup soy sauce goes in, the broth is tasted before anything more is added.
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The clams release salty liquor as they open, which often seasons the pot well enough, and more soy sauce goes in only if it falls short. The chives are added just before the heat is turned off and cook for a minute.
Ingredients
Instructions
- 1
Soak 500 g clams in 1 L water with 2 tbsp coarse salt for at least 20 minutes so they release sand.
Rub the shells under running water several times, then drain well so grit does not cloud the broth.
- 2
Cut 80 g garlic chives into 4 cm lengths and slice 120 g radish into thin, flat rectangles.
Slice 1 cheongyang chili into small rounds and keep the chives separate for the final step.
- 3
Put 1 L water and the radish in a pot and bring it to a boil over medium heat.
Once bubbling, simmer for 5 minutes, until the radish turns slightly translucent and sweetens the broth.
- 4
Add the clams and 1 tsp minced garlic, keeping the heat at medium.
Skim off foam as it rises and cook about 3 minutes, just until most clam shells open.
- 5
Season with 1.5 tbsp soup soy sauce, then taste the broth before adding anything more.
Clam liquor can already be salty, so adjust only if the soup tastes flat.
- 6
Just before turning off the heat, add the chives and cheongyang chili and cook for only 1 minute.
Remove any unopened clams, sprinkle with 0.2 tsp black pepper, and serve immediately while the chives stay bright.
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