Refreshing Clam and Bean Sprout Soup
[Seasonal Dish] Refreshing Clam and Bean Sprout Soup, Made with Well-Washed Fresh Clams
A deeply refreshing clam and bean sprout soup that invigorates from the inside out! Simply boil the purged clams to create a flavorful broth, then add bean sprouts and finely sliced chili peppers for a quick and delicious finish. Perfect for a hangover cure or as a satisfying accompaniment to drinks, this soup is both cooling and wonderfully spicy. Enjoy the taste of the sea in every spoonful!
Main Ingredients- 300g fresh clams
- 100g bean sprouts
- 1L water
- 1/3 large green onion (scallion)
- 1 hot pepper (e.g., jalapeño or Korean chili)
- 1 red chili pepper (for color and mild sweetness)
Cooking Instructions
Step 1
Begin by purging the clams. Place the clams in a bowl of cold water with 1-2 tablespoons of salt. Cover the bowl with dark plastic wrap or a lid to create darkness and let them soak for 1-2 hours. This process helps the clams expel any grit or sand, ensuring a cleaner broth.
Step 2
Wash the large green onion thoroughly and slice it thinly into rounds (about 0.5 cm thick). This will add a fragrant aroma to the soup.
Step 3
Remove the seeds from the hot pepper and red chili pepper, then slice them thinly on an angle. These will provide a nice kick of spice and a vibrant splash of color.
Step 4
Rinse the bean sprouts under cold running water, gently separating the roots to remove any debris. Drain them well. Be careful not to wash them too vigorously, as this can cause them to break.
Step 5
After purging, thoroughly wash the clams under running water, scrubbing their shells together by hand. This vigorous scrubbing helps remove any remaining dirt or sand from the shells, preventing it from getting into the soup.
Step 6
Now, let’s make the broth. Place the cleaned clams and 1 liter of water in a pot. Bring to a boil over medium heat and simmer for about 10 minutes, uncovered, until all the clam shells have opened.
Step 7
Once the clams have opened, carefully remove them from the pot. To ensure a clear broth, strain the cooking liquid through a sieve lined with cheesecloth or a fine-mesh strainer. This step removes any small shell fragments or impurities.
Step 8
Return the strained broth to the pot. Add the prepared bean sprouts and the reserved clams. Bring back to a simmer over medium heat and cook for about 5 minutes, or until the bean sprouts are tender but still crisp. Avoid overcooking the bean sprouts, as they can become mushy.
Step 9
Time to season the soup! Stir in the minced garlic and anchovy sauce. Add the salt and adjust the seasoning to your preference. You can substitute soy sauce for the anchovy sauce if preferred.
Step 10
Finally, add the sliced green onion, hot pepper, and red chili pepper to the pot. Simmer for just another 30 seconds. Your refreshing and spicy clam and bean sprout soup is now ready! Letting it rest for a minute off the heat can further enhance the flavors.
