Clear and Refreshing Clam Soup with Dongjuk Clams
Refreshing Dongjuk Clam Soup for a Brighter Palate
A wonderfully refreshing and clear clam soup featuring tender dongjuk clams. This soup is perfect when you need a light, palate-cleansing dish. The natural brininess of the clams, enhanced by fresh aromatics, creates a deeply satisfying broth that is both revitalizing and delicious. It’s an ideal choice for a light meal or even as a hangover remedy!
Main Ingredients- 500g fresh Dongjuk clams
- 1/2 large leek
- 1 green chili pepper (or 1 red chili pepper)
Cooking Instructions
Step 1
Begin by rinsing the fresh dongjuk clams under cold water. Place the clams in a bowl, add 1 Tbsp of coarse salt and just enough water to cover them. Cover the bowl with a black plastic bag to block out light, and let them purge in the refrigerator for at least 30 minutes, or up to an hour. This process helps the clams expel any sand or grit, resulting in a cleaner, purer broth. After purging, rinse the clams thoroughly under running cold water, gently scrubbing them to remove any remaining debris from their shells.
Step 2
Slice the leek into bite-sized pieces. Thinly slice the chili pepper(s) diagonally; remove the seeds if you prefer less heat. You can use green chilies for a spicier kick or red chilies for added color. In a pot, combine the cleaned dongjuk clams with 5 cups (1L) of water. Add the prepared leek and chili peppers to the pot. (For an extra layer of flavor, you can also add 1/2 Tbsp of minced garlic at this stage.) Bring the mixture to a boil over high heat.
Step 3
Once the water comes to a rolling boil, the clams will start to open. Continue to boil until all or most of the clams have opened wide. Discard any clams that remain tightly shut, as they may not be fresh. After confirming the clams are cooked, taste the broth. If it’s not salty enough, add a tiny bit of coarse salt or soup soy sauce to adjust the seasoning. Be cautious not to oversalt, as you want to preserve the clams’ natural briny flavor. A final sprinkle of black pepper can enhance the aroma. Serve immediately while hot to enjoy the pure, refreshing taste of the dongjuk clams.
