Clam Soup with Water Dropwort recipe - ingredients, nutrition and when to eat it
A clear soup that pairs the clean, savory taste of Manila clams with the fresh aroma of water dropwort.
A clear soup that pairs the clean, savory taste of Manila clams with the fresh aroma of water dropwort. Korean radish keeps the broth light and mellow, making it ideal for a spring dinner or an easy, comforting meal.
Soups & stews · 25 minutes to cook
Nutrition (per 701.5g serving): 123.8 kcal · protein 14.9g · carbohydrate 13.4g · fat 1.2g · sodium 909.5mg
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: Once the clams open, do not cook them for too long or the meat will become tough.
Tips: Add the water dropwort at the end and cook it briefly to preserve its aroma and crisp texture.
Tips: Purged clams may release salt into the broth, so taste the soup before adjusting the seasoning.
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Ingredients (1 serving)
- Manila clams — 100 g
- Water dropwort — 50 g
- Korean radish — 80 g
- Kombu — 5 g
- Garlic — 5 g
- Green onion — 10 g
- Salt — 1.5 g
- Water — 450 ml