Refreshing Clam and Seaweed Soup
How to Make Refreshing Clam and Seaweed Soup (Including How to Purge Clams)
Unlike rich beef seaweed soup, this version offers a wonderfully refreshing and clean taste. Let’s make clam and seaweed soup! I’ll provide detailed instructions from purging the clams to achieving a milky broth.
Main Ingredients- 3 cups rehydrated seaweed (approx. 150g)
- 600g fresh clams
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp fish sauce or soy sauce for soup
- 1 Tbsp soy sauce or salt (for seasoning)
- 2 Tbsp coarse salt (for purging clams)
Cooking Instructions
Step 1
First, wash the clams thoroughly to remove any dirt or debris from their shells. Scrub them against each other with your palms to ensure they are impeccably clean.
Step 2
Place the washed clams in a bowl and add enough cold water to cover them. Dissolve 2 tablespoons of coarse salt in the water. Cover the bowl with a black plastic bag or lid and refrigerate for 3-4 hours. This process, called ‘purging,’ allows the clams to expel any grit or sand. Changing the water once during this time can be beneficial.
Step 3
While the clams are purging, rehydrate the dried seaweed in cold water. Squeeze out excess water once it’s softened. (Approximately 3 cups of rehydrated seaweed is a good amount for 600g of clams.)
Step 4
After purging, rinse the clams once more under cold running water to remove any residual grit. Place the clams and 1 liter (about 5 cups) of water in a pot. Bring to a boil over medium heat until all the clams open their shells. Once all shells are open, the clams are cooked.
Step 5
Once the broth is boiling, turn off the heat. Strain the broth through a sieve, keeping the clear clam broth separate. Carefully remove the clam meat from the shells and set aside. (Discard any clams that did not open, as they may be spoiled.)
Step 6
In a clean pot, heat 2 tablespoons of perilla oil over medium-low heat. Add the rehydrated seaweed (with excess water squeezed out) and stir-fry until it softens and is coated with the perilla oil, about 2-3 minutes. This step infuses the seaweed with the nutty aroma of the oil.
Step 7
Pour the reserved clam broth into the pot with the stir-fried seaweed. Bring to a boil over high heat, then reduce to medium heat and simmer until the seaweed is tender and the broth has become flavorful, about 10-15 minutes. This allows the essence of the seaweed to meld with the broth.
Step 8
While the soup is simmering, rinse the separated clam meat. You can leave some pieces whole for texture and chop some finely if you prefer.
Step 9
Once the seaweed is soft and the broth has a milky appearance, add the prepared clam meat. Finally, season with 1 tablespoon of fish sauce (or soy sauce) and 1 tablespoon of salt. Adjust the saltiness to your preference, as clams can be naturally salty. Simmer for a few more minutes. Your delicious clam and seaweed soup is ready!
