Korean Spinach Clam Soup (Light Shellfish and Greens Broth)

Soak 300 g of clams in salted water for 20 minutes to purge sand.

Rub the shells together under running water, rinse well, and discard any cracked clams before cooking.

Trim the spinach roots, rinse the leaves, and cut the spinach into 5 cm lengths.

Slice 120 g of radish thinly, then slice half a stalk of green onion so it can finish the soup quickly.

Put 900 ml of water and the sliced radish in a pot, then bring it to a boil over medium-high heat.

Simmer for 5 minutes, until the radish edges look slightly translucent and the broth tastes mildly sweet.

Add the clams and 1 tablespoon of minced garlic, then cook over medium heat.

As soon as the shells open, lower the heat and skim off foam so the clams stay tender and the broth remains clear.

Season first with 1.5 tablespoons of soup soy sauce, then taste the broth before adding more salt.

Add the spinach and cook only 30 to 60 seconds, stopping while the leaves are bright green and just wilted.

Add the green onion and adjust the final seasoning with up to 0.3 teaspoon salt.

Discard any clam that remains closed, then serve the rest hot before the clams toughen.