Korean Namhae-Style Clam Broth

Soak 700 g clams in salted water for 30 minutes to purge grit.

Rinse them well, rubbing the shells together under clean water, and discard any cracked shells or open ones that do not close when tapped.

Slice 1 green chili, 1/2 red chili, and 1 green onion into thin rounds before heating the pot.

Keep 1 teaspoon minced garlic measured and ready so the broth does not overcook while you prepare aromatics.

Pour 1200 ml water into a pot and bring it to a strong boil over high heat.

Add the clams and 1 tablespoon cooking rice wine once it bubbles hard, letting the alcohol soften any raw sea aroma.

When the shells begin to open, lower the heat to medium-high rather than boiling violently.

Skim foam from the surface as it appears, keeping the broth clear and avoiding rough stirring that can cloud it.

Add the minced garlic and simmer for about 3 minutes to season the clam broth.

When most shells are open, add the sliced chilies and green onion, then cook only 2 minutes for a clean aroma.

Taste the broth before adding salt, because the clams already bring salinity.

Use only as much of the 1/2 teaspoon salt as needed, and serve immediately once the shells are open so the clams stay tender. Discard any clams that stay closed.