Marsh Clam Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made by simmering small freshwater clams. The broth is refreshing, and the clams have a light, pleasantly chewy texture.
This clear soup is made by simmering small freshwater clams. The broth is refreshing, and the clams have a light, pleasantly chewy texture. It's a good choice for a light breakfast or an easy lunch or dinner soup.
Soups & stews · 20 minutes to cook
Nutrition (per 521g serving): 98.4 kcal · protein 12.9g · carbohydrate 6.6g · fat 2g · sodium 336.6mg
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: Discard any clams that don't open.
Tips: Chives can lose their aroma if boiled too long, so add them at the end.
Tips: Even after purging the clams, rinse them once more to remove any remaining sand.
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Ingredients (1 serving)
- Marsh clams — 1 cup
- Water — 400 ml
- Chives — 20 g
- Salt — 1 tsp