Korean Wild Chive Clam Chili Stew

Soak 600g clams in salted water for at least 30 minutes to purge sand.

Rub the shells together under cold running water, rinse until the water stays clear, and drain well before cooking.

Cut 180g potato into 1.5cm cubes and slice 100g onion thinly.

Cut 250g tofu into bite-size pieces, then cut 70g wild chives into 3-4cm lengths and keep them separate for the finish.

Pour 850ml anchovy stock into a pot and add the potato.

Bring it to a boil over medium heat, then cook for about 7 minutes, until the potato edges look slightly translucent but the centers still hold shape.

Stir 1.5 tablespoons gochujang, 1 tablespoon Korean chili flakes, and 1 tablespoon minced garlic into the broth until fully dissolved. Add the onion and simmer over medium heat for 4 minutes, skimming only heavy foam if needed.

Add the purged clams and tofu, then raise the heat to medium-high.

Boil for 3-5 minutes, just until the clams open and release their briny juice; remove any clams that remain closed.

Reduce the heat to low and scatter the wild chives over the top.

Cook for just 1 minute so their sharp aroma stays fresh, then turn off the heat, check the broth, and serve the stew hot.