How to Make Chewy and Refreshing Seasonal Clam Soup (Sanghap Tang)
Chewy and Refreshing Clear Sanghap Tang Recipe with Seasonal Clams
Introducing a recipe for a clear, refreshing clam soup made with fresh Sanghap clams from Ganghwa Market. This simple recipe requires only cleaning the clams and simmering them. Enjoy a delightful seasonal delicacy with its milky, deep broth and chewy clam meat. I’ll provide detailed tips to help even beginners follow along easily.
Main Ingredients- 800g Sanghap clams
- A handful of chives
- 1L water
Seasoning- Pinch of black pepper
- Pinch of black pepper
Cooking Instructions
Step 1
First, it’s important to clean the Sanghap clams thoroughly. These clams were already purged of sand, so no additional purging was needed. If your clams aren’t fully purged, soak them in saltwater, cover with a dark bag, and leave them in a dark, cool place for 1-2 hours to purge.
Step 2
Use a kitchen brush to scrub the shell surface of the clams diligently until they are clean. Washing them until they are squeaky clean will remove impurities, resulting in a cleaner tasting clam soup. Set aside the cleaned clams.
Step 3
Place 1L of water and the prepared Sanghap clams in a pot and bring to a boil over high heat. Once it starts boiling, add 2 tablespoons of cooking wine (like mirin or sake). Cooking wine helps to remove any fishy odor from the clams and enhances the flavor of the broth.
Step 4
As the clams cook, skim off any foam that rises to the surface with a spoon or ladle. Skimming the foam is crucial for achieving a clear and clean broth, free from any off-flavors.
Step 5
Once the clams begin to open, reduce the heat slightly and simmer for just about 2 more minutes. Be careful not to overcook the clams, as this can make the meat tough and affect the texture. Cooking them for the right amount of time is key to preserving their chewy texture.
Step 6
Finally, finely chop the chives and add them to the pot. Finish with a sprinkle of black pepper. While thinly sliced green onions can be added according to preference, the fragrant aroma of chives pairs exceptionally well with Sanghap clam soup. The natural savoriness and saltiness of the clams are usually enough, so you likely won’t need to add extra salt. Enjoy your delicious soup!
