Clam Soup with Water Parsley recipe - ingredients, nutrition and when to eat it
This soup is made by simmering clams until the broth is clear, then adding water parsley and garlic for a fragrant finish.
This soup is made by simmering clams until the broth is clear, then adding water parsley and garlic for a fragrant finish. The clams give it a refreshing, mild flavor that pairs well with rice for a light lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 554g serving): 94.2 kcal · protein 13.3g · carbohydrate 5.6g · fat 1g · sodium 899mg
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: Clam meat can turn tough if cooked too long, so simmer briefly once the shells open.
Tips: Add the water parsley at the end to keep its aroma and crisp texture.
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Ingredients (1 serving)
- Clam meat — 100 g
- Minari (Korean water dropwort) — 50 g
- Minced garlic — 0.5 tsp
- Water — 400 ml
- Salt — 0.3 tsp