Korean Namhae-Style Clam Broth

Quick answer

Total time: 53 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

clams700 gg

green chili1 eaea

red chili½ eaea

green onion1 eaea

minced garlic1 tsptsp

salt½ tsptsp

cooking rice wine1 tbsptbsp

water1200 mlml

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Rinse them well, rubbing the shells together under clean water, and pick out any visibly cracked shells before cooking.
2

Heat

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.
3

Control

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.
4

Heat

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Namhae-jogae-tang focuses on fresh clams and a splash of cheongju for coastal clarity.
Finish cue: 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.
Avoid this: Do not overboil once all clams are open.