Refreshing Clam Soup: The Secret to a Delicious Broth
Authentic Clam Soup Recipe for Home
Hello, fellow food enthusiasts! Today, we’re making a wonderfully refreshing clam soup with a broth so delicious, it’s the perfect companion to a bowl of rice. I’ll share a secret to achieving a deep, clean flavor even without complex ingredients.
Clam Soup Ingredients
- 1kg fresh clams
- 3 Tbsp white vinegar (for purging)
- 1 liter water
- 7 cloves garlic, thinly sliced
- 1 corn tea bag (or other grain tea bag)
- 2 Tbsp fish sauce (or fish extract)
- 1/2 stalk green onion (scallion)
- 1 Korean chili pepper (cheongyang chili)
- 1 red chili pepper (optional)
Cooking Instructions
Step 1
Purging clams is key to a clear, delicious broth! Today, we’re using the vinegar method, a secret often used by renowned restaurants. First, rinse the clams thoroughly under running water, scrubbing to remove any dirt or sand. Place them in a bowl and fill with clean water. Add 3 tablespoons of white vinegar. For even better purging, you can add a metal utensil like a spoon or fork to the water. Covering the bowl with a dark bag will create a dark environment, encouraging the clams to release their grit faster. Let them purge for at least 30 minutes to an hour. Vinegar is quicker than salt for purging!
Step 2
Let’s prepare the ingredients that will enhance the clam soup’s flavor. We have 7 cloves of thinly sliced garlic, 2 tablespoons of fish sauce for umami depth, and our secret ingredient: 1 corn tea bag! If you don’t have corn tea, any grain-based tea bag like barley tea, brown rice tea, or roasted grain tea will work wonderfully. I learned this tip from watching a cooking show, and it truly makes the broth taste divine.
Step 3
Now, let’s start cooking! Pour 1 liter of water into a pot. Add the corn tea bag, the 7 slices of garlic, and 2 tablespoons of fish sauce. Now, add the purged clams (1kg). It’s important to start cooking clams in cold water so their flavor infuses gradually into the broth.
Step 4
As the water begins to boil, you’ll notice some foam rising to the surface. Skim off this foam with a spoon to ensure a clean-tasting broth. Once the clam flavor has adequately infused, remove the corn tea bag as well, so the tea’s flavor doesn’t become too dominant.
Step 5
When the clams start opening their shells, add the sliced Korean chili pepper for a bit of heat, the red chili pepper for color, and the chopped green onion for freshness. Clams can become tough if overcooked, so after they open, simmer for no more than 5 minutes. Turn off the heat and enjoy your delicious clam soup!
