Jaecheop-guk (Korean Marsh Clam Clear Soup)

Soak 500 g marsh clams in lightly salted water for 20 minutes to purge grit.

Lift them out instead of pouring off the water, then rinse several times until no sand remains in the bowl.

Wash 60 g garlic chives well, shake off excess water, and cut them into easy-to-eat lengths.

Keep the minced garlic, soup soy sauce, and salt beside the stove so the broth does not overcook while you search.

Put 1,400 ml water and the clams in a pot, then heat over medium-high heat.

As the water comes to a boil, watch closely and look for the first shells opening instead of leaving the pot unattended.

Once the shells open, immediately reduce the heat to low and skim off the foam rising to the surface.

Work within about 1 minute, because prolonged boiling toughens the tiny clams and clouds the clear broth.

Add 1 tablespoon minced garlic and 1 tablespoon soup soy sauce, then simmer gently over low heat for only 2 to 3 minutes.

The broth should stay clear while gaining a clean savory taste.

Just before turning off the heat, add the garlic chives and wilt them for about 30 seconds.

Add the 1/2 teaspoon salt gradually, tasting as you go, so the seasoning stays clean rather than salty.