Clam and Seaweed Soup: A Taste of the Ocean
Milky and Rich Clam Seaweed Soup, a True Delicacy
Experience the fresh, oceanic aroma and the chewy texture of clams with this delightful Clam Seaweed Soup recipe. Its clear, deep broth is exceptional, and the combination of tender seaweed and succulent clams is simply divine. Perfect for a hearty and nutritious meal, especially when enjoyed with a bowl of rice.
Main Ingredients- 1/2 bowl cooked clam meat (approx. 100g)
- A handful of dried seaweed (approx. 10g)
- 3 Tbsp perilla oil
Seasoning & Others- Soy sauce (or regular soy sauce) to taste
- Coarse sea salt to taste
- 5-6 cups water (1000-1200ml)
- Soy sauce (or regular soy sauce) to taste
- Coarse sea salt to taste
- 5-6 cups water (1000-1200ml)
Cooking Instructions
Step 1
Prepare the clams for cooking. Rinse the clams thoroughly under running water. To purge any sand, soak them in saltwater (about 1 Tbsp salt per cup of water) for 30 minutes. After purging, shuck the clams and separate the meat, setting it aside. (Tip: For a quicker preparation, you can use pre-cooked clam meat available at stores.)
Step 2
Rehydrate the dried seaweed by soaking it in cold water for about 15-20 minutes. Gently massage and rinse the seaweed multiple times under running water to remove any grit and excess salt. Squeeze out the excess water and chop it into bite-sized pieces. Heat 3 tablespoons of perilla oil in a pot over medium-low heat. Add the clam meat and stir-fry until fragrant, about 1-2 minutes, ensuring it doesn’t burn. This step helps release the clam’s natural umami flavor.
Step 3
Add the prepared seaweed to the pot with the stir-fried clams. Pour in 1 tablespoon of soy sauce (or regular soy sauce) and stir-fry for another 1-2 minutes to allow the flavors to meld. Adding 1 tablespoon of mirin at this stage can help reduce any potential fishiness from the clams and enhance the overall aroma.
Step 4
Pour 5-6 cups (1000-1200ml) of water into the pot with the sautéed ingredients. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently for 10-15 minutes. This slow simmering allows the flavors of the seaweed and clams to fully infuse into the broth, creating a rich, milky soup base. The key is to achieve a deep, opaque broth.
Step 5
Taste the soup and adjust the seasoning with coarse sea salt as needed. Using sea salt for the final seasoning, rather than just soy sauce, results in a cleaner, more refreshing broth flavor. You can also add a little minced garlic for extra depth, if desired.
Step 6
Ladle the well-cooked Clam Seaweed Soup into bowls and serve. Clams are rich in taurine, an amino acid that aids in liver detoxification and is known to help with hangovers. They also provide iron and vitamin B12, beneficial for preventing anemia and boosting energy. This soup is easily digestible and makes for a wonderfully nourishing meal.
