Korean Chive Clam Soup (Briny Clam Broth with Garlic Chives)
Purged clams are simmered with Korean radish to build a refreshing, naturally sweet stock, then garlic chives and cheongyang chili are stirred in at the end for fragrance and heat. Boiling the radish first for five minutes establishes a mild sweetness that balances the briny clam liquor. The chives go in last to keep their vivid green color and grassy aroma intact, and any clams that fail to open are discarded.
Adjust Servings
Instructions
- 1
Purge clams in salted water, rinse well, and cut chives into 4 cm pieces.
- 2
Slice radish thinly and chop cheongyang chili.
- 3
Boil water with radish for 5 minutes to draw out sweetness.
- 4
Add clams and minced garlic, and cook until the clams open.
- 5
Season with soup soy sauce, then add chives and chili and cook for 1 more minute.
- 6
Turn off heat and finish with black pepper.
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