Korean Namhae-Style Clam Broth
Namhae-jogae-tang is a southern coastal Korean clam soup that relies on an abundance of clams and minimal interference to produce a broth of startling clarity and depth. The clams are purged in salted water, then cooked in water spiked with rice wine, which tempers any raw ocean smell. As the shells pop open, they release their natural liquor - briny, faintly sweet, and concentrated - which becomes the soup's defining flavor. Sliced green and red chilies add gentle heat and color without overwhelming the shellfish, while garlic and green onion contribute a quiet aromatic layer. Salt is added cautiously, since the clams themselves bring significant salinity. The result is a transparent, intensely flavored bowl that tastes like the sea distilled into its purest form, and it is traditionally enjoyed as both a drinking companion and a light meal.
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Instructions
- 1
Purge clams in salted water for 30 minutes and rinse well.
- 2
Boil water, then add clams and rice wine over high heat.
- 3
As clams open, skim off foam from the surface.
- 4
Add minced garlic and boil 3 more minutes for extra umami.
- 5
Add sliced chilies and green onion; cook for 2 minutes.
- 6
Season with salt and serve right away.
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