Gamja Jogae-guk (Potato Manila Clam Soup)
This Korean soup pairs manila clams with sliced potatoes in a light, clear broth that lets the natural salinity of the shellfish do most of the seasoning. The clams release a briny, umami-rich liquor as they open, which means the soup needs very little added stock or seasoning beyond a splash of soup soy sauce. Potatoes, cut into thin slabs, soften and lend a slight starchiness to the liquid, giving the broth a gentler mouthfeel than a pure seafood soup would have. Onion adds quiet sweetness in the background, and green onion on top brings a fresh bite. The whole process takes under twenty minutes from start to finish, making it one of the fastest homemade soups in the Korean repertoire. Despite its simplicity, the pairing of potato and clam creates a layered flavor that surprises with its depth.
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Instructions
- 1
Purge clams in salted water, then rinse several times.
- 2
Thinly slice potato and onion into similar sizes.
- 3
Boil water with potato and onion for 10 minutes.
- 4
Add clams and garlic; cook until clams open.
- 5
Season with soy sauce and salt, then finish with green onion.
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