Clear and Refreshing Clam Soup (Baekhap Jogaetang)
How to Make Refreshing Clam Soup with Fresh Clams (Includes Clam Purging Method)
We made a delightful clam soup using fresh ‘Baekhap’ clams. This soup boasts a clear, refreshing broth, brimming with the natural savory flavor of the clams. Enjoy a restaurant-quality clam soup at home with minimal ingredients and effort.
Clam Preparation & Purging
- 1.4 kg Baekhap clams
- 3 Tbsp coarse salt (for purging clams)
- Cold water (for purging clams)
Cooking Instructions
Step 1
First, introducing the fresh Baekhap clams sourced from Shinan, Jeolla Province. They are impressively large and visibly alive, assuring quality.
Step 2
Thoroughly cleaning the clams is crucial. Use a soft brush to scrub away any dirt or debris from the shells. Since we’ll be cooking them with the shells on to maximize flavor in the broth, rinse them vigorously a couple of times and then scrub with a brush to ensure they are as clean as possible.
Step 3
Now, for the essential step: purging the clams of sand. Modern clams are often pre-purged during processing, so prolonged purging might not be necessary. Fill a large bowl with enough cold water to cover the clams. Dissolve 3 tablespoons of coarse salt into the water (a common ratio is about 30-35g of salt per liter of water).
Step 4
Add the cleaned Baekhap clams to the saltwater. To encourage them to expel any remaining grit, cover the bowl completely with newspaper or a black plastic bag to block out all light. Let them purge for about 1 hour. (Tip: Some methods involve placing clams in a colander over the saltwater so expelled grit drains away and isn’t re-ingested. However, with a large quantity of clams, purging directly in the bowl is often more convenient.)
Step 5
After purging for an hour, rinse the Baekhap clams thoroughly under cold running water to remove any grit and impurities. Drain them well in a colander.
Step 6
For the broth base, lightly wipe the dried kelp (about 3g) with a damp cloth to remove any surface dust. Avoid washing it vigorously, as this can rinse away beneficial compounds.
Step 7
Chop the chives into roughly 3-4 cm lengths, preparing them for garnish.
Step 8
Finely slice the 2 Cheongyang chili peppers to add a pleasant spicy kick.
Step 9
Slice the red chili pepper thinly for color and a mild sweetness. You can omit this if you prefer less heat or don’t have red chili peppers on hand.
Step 10
In a pot, combine 1 liter of water and the prepared kelp. Bring to a boil over medium heat. Once the water boils, immediately remove the kelp to prevent the broth from becoming bitter. This step creates a clean, subtly flavored kelp broth.
Step 11
Add the purged and cleaned Baekhap clams to the kelp-infused broth. Initially, cover the pot to ensure the clams cook through. Since clam soup can foam up and overflow quickly once boiling, it’s best to slightly uncover the pot once it starts simmering vigorously.
Step 12
After simmering for about 6-7 minutes, the clams will begin to open. Skim off any foam that rises to the surface to maintain a clear broth. Avoid overcooking, as this can make the clams tough. The soup is ready when about 80% of the clams have opened.
Step 13
Once the clams are mostly open, stir in 1 tablespoon of cooking wine to eliminate any fishy odors and enhance the flavor. Taste the broth and add salt if needed. (Important note: Clams release natural saltiness and umami, so always taste before adding extra salt. In this recipe, the clams provided sufficient seasoning on their own.)
Step 14
Finally, add the chopped chives, sliced Cheongyang chilies, and red chili pepper. Let it simmer briefly just to slightly wilt the vegetables and meld the flavors.
Step 15
Serve the finished Baekhap clam soup hot in bowls. The broth is wonderfully clear, refreshing, and deeply savory from the clams. It’s a testament to the clams’ natural flavor that no additional salt was needed. Enjoy this healthy and delicious clam soup, a true taste of the sea!
