Hearty Clam and Seaweed Soup: A Taste of Winter’s Bounty
Warm and Refreshing Clam Seaweed Soup: The Perfect Winter Delicacy
While seaweed soup isn’t strictly seasonal, winter often inspires us to make variations with mussels or clams. During the colder months, seafood is at its freshest due to better distribution, making it an ideal time to enjoy these ocean treasures. Worried about a fishy smell? Try sautéing the seaweed in perilla oil (deulgireum) instead of sesame oil – it eliminates any unpleasant odors and adds a lovely nutty depth. Let’s make a delicious clam seaweed soup, perfect for enjoying the abundance of fresh winter seafood!
Main Ingredients- 50g dried seaweed
- 200g shelled clams
- 2L anchovy broth (approx. 8 cups)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp coarse sea salt, or to taste
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Rinse the softened seaweed thoroughly, squeeze out excess water, and cut it into bite-sized pieces, about 3-4 cm long.
Step 2
A great seaweed soup starts with a good broth! Toast the anchovies in a dry pan over medium-low heat until fragrant, being careful not to burn them, to remove any fishy smell. Add 2L of cold water to the pan with the toasted anchovies and simmer for 10-15 minutes to create a rich anchovy broth. Removing the anchovies after simmering will result in a clearer soup.
Step 3
Heat a large pot or Dutch oven over medium-high heat. Add 1 Tbsp of perilla oil, then add the minced garlic, prepared seaweed, and shelled clams. Sauté for about 2-3 minutes until the seaweed wilts slightly and the clams begin to cook. Pour in the prepared anchovy broth and bring to a boil over high heat. Boiling rapidly at first helps to develop a clean and refreshing flavor.
Step 4
Once the soup comes to a boil, reduce the heat to medium-low. Stir in 1 Tbsp of soup soy sauce and 1/2 Tbsp of anchovy sauce for umami depth. Season lightly at first, and then adjust the taste with coarse sea salt if needed. (You can also opt to season solely with salt instead of soup soy sauce.) Cover the pot and let it simmer gently for another 15 minutes. This allows the tender seaweed and sweet clams to meld into a deep and delicious soup. Enjoy it piping hot!
