Clear and Milky Clam and Seaweed Soup
Easy and Quick Recipe using Frozen Clam Meat
Instead of using cumbersome fresh clams, try this easy recipe for a refreshing and clear clam and seaweed soup at home using convenient frozen clam meat. Even without minced garlic, the clean broth highlights the natural, deep flavors of clams and seaweed. This is the perfect soup dish to make effortlessly on busy days.
Main Ingredients
- Dried seaweed 20g
- Frozen clam meat 150g
- Water 1.3~1.5 liters
Seasoning (measured by tablespoon)
- Tuna extract 1 Tbsp
- Korean soup soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Salt to taste
- Tuna extract 1 Tbsp
- Korean soup soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Salt to taste
Cooking Instructions
Step 1
Place the cleaned frozen clam meat in a bowl. Add 0.3 Tbsp of salt and pour in enough water to cover the clams. Stir the clams gently with a spoon to bring out impurities. Carefully pour off the cloudy water, then rinse 2-3 more times until the water runs clear. This step prepares the clams.
Step 2
Rinsing the clams this way and placing them in a colander will allow them to thaw naturally. This means you don’t need to spend extra time thawing them separately, making it very convenient.
Step 3
Soak the dried seaweed (20g) in cold water for about 10 minutes until fully rehydrated. Once softened, rub the seaweed between your hands to wash it thoroughly, rinsing it about twice to remove any grit or debris.
Step 4
Drain the washed seaweed in a colander to remove excess water. Cut it into bite-sized pieces with scissors, making it easy to eat in the soup. Cutting it too long can be inconvenient.
Step 5
Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the thawed clam meat and sauté it briefly. Sautéing the clams first helps to bring out their flavor.
Step 6
Once the clam meat starts to release a milky broth, add the prepared seaweed and 1 Tbsp of Korean soup soy sauce. Continue to sauté for about 5 more minutes. Stirring in the seaweed at this stage will deepen the soup’s flavor.
Step 7
Now, pour in about 1.3 liters of water into the pot. To help evaporate any potential fishy smell from the clams, keep the lid off and bring the soup to a boil over high heat. As it starts to boil, be ready to skim off any scum that rises to the surface.
Step 8
Skim off any foam or scum that appears on the surface of the boiling soup with a spoon. Then, add 1 Tbsp of tuna extract. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes to develop a rich flavor.
Step 9
After 30 minutes, stir in 1 Tbsp of fish sauce. Taste the broth and adjust the seasoning with salt if needed. A little tip for a more delicious soup: rather than adding all the water at the beginning, it’s better to add more water during this stage according to your preference for broth consistency! 🙂
Step 10
Your milky and refreshing clam and seaweed soup is now ready! ♡ When cooking seafood dishes, using fish sauce to season adds a savory depth of flavor that salt alone might not achieve. Try using fish sauce for a richer taste.
Step 11
When choosing frozen clam meat, opt for plump and meaty pieces. High-quality frozen clam meat can yield a soup that is just as refreshing and clean-tasting as using fresh clams. Since it requires no pre-soaking or extensive cleaning, it’s an excellent ingredient for a quick breakfast meal on busy mornings.
