Spring Greens and Manila Clam Soup recipe - ingredients, nutrition and when to eat it
Spring greens and Manila clam soup is a clear soup made by simmering spring greens such as shepherd’s purse or wild chives in clam broth.
Spring greens and Manila clam soup is a clear soup made by simmering spring greens such as shepherd’s purse or wild chives in clam broth. The clams’ savory flavor pairs with the greens’ fragrance for a light, refreshing taste. It goes well with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 626g serving): 134.8 kcal · protein 16.4g · carbohydrate 12.3g · fat 1.8g · sodium 805.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shepherd’s purse can hold dirt near the roots, so spread the leaves apart as you rinse it.
Tips: Add wild chives at the end to preserve their fragrance, and don’t simmer them for long.
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Ingredients (1 serving)
- Clam meat — 100 g
- Shepherd’s purse — 50 g
- Korean wild chives — 15 g
- Radish — 40 g
- Green onion — 10 g
- Garlic — 3 g
- Doenjang — 8 g
- Water — 400 ml