Refreshing Clam Soup with Chives (Jaecheop Guk)
#SoupDish #SpringSeasonalFood #HowToMakeClamSoup #HangoverSoup #NourishingClam Soup with Abundant Chives
Experience the refreshing clam soup I tasted in Busan, right in your own kitchen! This soup, generously packed with fresh chives and clams, boasts a clear and invigorating broth that’s perfect for combating hangovers. Clams, a standout in the bivalve family, offer a uniquely crisp and flavorful broth unmatched by any other shellfish, and they are at their seasonal best in spring, offering peak taste and nutrition. Savor the essence of spring with this healthy and delicious clam soup brimming with chives!
Ingredients- 1kg frozen clams (Jaecheop)
- 1 bunch fresh chives
- 4 cloves garlic (sliced thinly or minced)
- 3 Tbsp salt for broth (adjust to taste)
- 2L seafood broth or anchovy-kelp broth
Cooking Instructions
Step 1
First, prepare 1kg of thawed clams (Jaecheop). If using frozen clams, lightly rinse them under running water. Drain the thawed clams in a colander.
Step 2
Wash the fresh chives thoroughly and finely chop them into approximately 1cm lengths. Chopping them to this size will help their fragrant flavor infuse well into the soup.
Step 3
Let’s start making the clam soup. Typically, clam soup is made by first boiling the clams and broth, seasoning with salt, and then adding the chives at the very end. However, for this recipe, we’re making a large batch to freeze and enjoy later, so we’ll add the chives in earlier to allow their flavor to deeply infuse. (Note: Adding chives at the end preserves their fresh taste and vibrant green color better.)
Step 4
Add the prepared clams to a pot. It’s important to draw out as much of the clams’ refreshing essence into the broth as possible.
Step 5
Pour in 2L of seafood broth and bring to a boil. Using a homemade seafood broth will yield a richer and more complex flavor. If you don’t have seafood broth, anchovy-kelp broth is a good alternative.
Step 6
Add the 4 cloves of sliced garlic. Minced garlic can also be used. The pungent aroma of garlic helps to remove any fishiness from the clams and adds depth to the broth.
Step 7
Observe the broth as it boils and turns milky white. During this process, the beneficial components of the clams dissolve, creating the opaque broth. Taste the broth and adjust the seasoning with salt to your preference. Add salt gradually rather than all at once.
Step 8
And there you have it – a delicious clam soup is ready! The clear and invigorating broth is simply superb. If you add the chives at the very end, you can enhance the soup with the chives’ fresh aroma and taste, as well as their vibrant green color, making for an even more appealing dish.
