Gamja Jogae-guk (Potato Manila Clam Soup)

Purge 250g clams for 1 hour in the refrigerator in 1 liter of water mixed with 30g salt.

Lift out, scrub the shells, and rinse away grit. Discard this salt water rather than adding it to the soup.

Slice 220 g potato into flat 0.5 cm pieces, then cut 80 g onion to a similar size.

Keeping the pieces even helps them cook in the same time and keeps the broth from turning too cloudy.

Put 1200 ml water, the potato, and the onion in a pot and set it over medium heat.

Once it begins to boil, lower the heat slightly so it does not overflow, then cook about 8 minutes.

When the potato edges look translucent and a chopstick slides halfway in, add the clams and 1 tsp minced garlic.

Keep the heat at medium and cook just until the clam shells begin opening.

Check that the shells have opened and the clam meat has cooked.

Discard clams that stay closed after cooking. Lower the heat once the opened clams and potatoes are cooked.

Season with 1 tbsp soup soy sauce and 0.5 tsp salt, then taste the broth before adding more salt.

Add 0.5 green onion, sliced on the diagonal, simmer 30 seconds, and serve while clear and hot.