Clear Clam Soup recipe - ingredients, nutrition and when to eat it
This clear clam soup is made by simmering Manila clams with green onion until their briny aroma comes through in the broth.
This clear clam soup is made by simmering Manila clams with green onion until their briny aroma comes through in the broth. A little Korean chili pepper gives it a refreshing kick, making it a lovely light soup for dinner or alongside a bowl of rice.
Soups & stews · 20 minutes to cook
Nutrition (per 623g serving): 90.2 kcal · protein 12.8g · carbohydrate 4.9g · fat 0.9g · sodium 1055.1mg
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: Clams cook quickly once they start to open, so check the broth and avoid boiling them for too long.
Tips: When rinsing the purged clams, rub the shells together to wash away any remaining sand.
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Ingredients (1 serving)
- Manila clams (meat and shells) — 250 g
- Water — 500 ml
- Green onion — 0.3 pc
- Korean chili pepper — 0.3 pc
- Garlic — 1 clove
- Salt — 0.5 tsp