Spicy Manila Clam and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This soup is made by simmering Manila clams and seaweed with red pepper flakes for a peppery kick.
This soup is made by simmering Manila clams and seaweed with red pepper flakes for a peppery kick. The clams' clean, briny flavor pairs with the tender seaweed, making it a good choice with rice for lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: Manila clams can turn tough if cooked too long, so don't keep heating them after they open.
Tips: Briefly fry the red pepper flakes in oil first to infuse the broth with a spicy aroma.
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Ingredients (1 serving)
- Manila clams — 100 g
- Dried seaweed — 5 g
- Korean red pepper flakes — 0.5 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 450 ml