Refreshing Clam and Chive Soup
How to Make Clam Soup / Refreshing Clam and Chive Soup / Large-Scale Catering Recipe
Try making a clam soup bursting with the fresh aroma of chives! This soup offers a wonderfully refreshing and deep flavor.
Ingredients- 2kg clams
- 2kg radish
- 3 stalks green onions
- Approx. 15 Korean green chilies (Cheongyang peppers)
- Approx. 1/2 bunch chives
- 1 Tbsp minced garlic
- Salt to taste
- MSG (optional) to taste
Cooking Instructions
Step 1
Today, we’re making a popular large-scale catering recipe: ‘Refreshing Clam Soup’! First, place the clams in cold water and let them purge for about 30 minutes. Rinse the clams thoroughly. Put them in a pot and bring to a boil over high heat. Be mindful that the soup can boil over, so use a large pot and keep a close eye on it.
Step 2
As the clams start to boil, foam will appear on the surface. Skim this foam off meticulously; this step is crucial for a clear and clean-tasting broth, free from any fishiness.
Step 3
Once the soup is boiling vigorously, turn off the heat. Carefully strain the cooked clams using a colander, setting them aside. Reserve the clear clam broth, as we will use it again later.
Step 4
This is an important step for achieving a clear clam soup! To remove any potential shell fragments or impurities, let the strained broth sit undisturbed for about 20 minutes. This allows any sediment to settle at the bottom.
Step 5
After the broth has settled, gently ladle the clear liquid into another pot or bowl, leaving behind any sediment at the bottom. Be careful not to transfer any of the settled particles.
Step 6
Now, let’s prepare the vegetables that will add a refreshing element to the soup. Start with 2kg of radish. Slice it thinly into bite-sized squares (known as ‘nabak-seolgi’). This preparation helps the radish release its subtle sweetness into the broth and provides a pleasant texture.
Step 7
Add the thinly sliced radish to the clear clam broth. If needed, add more water so the radish is fully submerged. Cook over medium heat until the radish becomes translucent and tender. Properly cooked radish will lend a lovely sweetness to the soup.
Step 8
While the radish is cooking, let’s prepare the other vegetables. Finely chop 3 stalks of green onion. The aromatic fragrance of the green onion will enhance the overall flavor of the soup.
Step 9
Next, finely chop about 15 Korean green chilies (Cheongyang peppers). These will add a pleasant, mild heat. Feel free to adjust the quantity based on your preference for spiciness.
Step 10
Finally, chop about half a bunch of chives into manageable pieces (approximately 1.5-2 inches long). Chives are best added at the very end to preserve their fresh aroma, as they can lose their flavor if overcooked.
Step 11
Once the radish is completely cooked and translucent, add the boiled clams back into the soup. The fresh clams will contribute their delicious umami flavor, making the broth even richer.
Step 12
As soon as the soup begins to boil again after adding the clams, immediately add the chopped green onions and Korean green chilies. Keep the heat high and cook briefly to maintain the fresh taste of the vegetables.
Step 13
We’re almost there! Stir in 1 tablespoon of minced garlic. Adjust the seasoning with salt to your liking. For an extra boost of savory flavor, you can add a tiny pinch of MSG (like Miwon).
Step 14
Just before turning off the heat, add the prepared chives and give it a gentle stir. Be careful not to overcook them! And there you have it – a wonderfully refreshing and flavorful clam and chive soup. Enjoy your delicious meal!
