Clear Clam Soup (Bajirak Tang)
A Simple and Refreshing Clam Soup Recipe Made in an Earthenware Pot
Enjoy a simple yet deeply refreshing clam soup, simmered to perfection in an earthenware pot. Using about 500g of fresh clams, this soup is perfect for warming up on a chilly day. Its light, savory broth and tender clams are incredibly satisfying and easy for anyone to make.
Main Ingredients- 1 bunch (approx. 500g) fresh clams
- 1/3 stalk of leek
Seasoning & Others- 3 Tbsp coarse salt (for purging clams)
- 600ml water
- 3 Tbsp coarse salt (for purging clams)
- 600ml water
Cooking Instructions
Step 1
The most crucial step for enhancing the clams’ delicious flavor: purging. Place the clams in a bowl and gently rub them with 2 tablespoons of coarse salt. Then, add enough cold water to cover them and let them sit for about 30 minutes, allowing the clams to expel any sand or impurities. After purging, rinse the clams thoroughly under running water multiple times until clean. Scrub them well to remove any grit stuck between the shells. Finally, rinse them one more time with 1 tablespoon of salt to complete the purging and cleaning process.
Step 2
Now, let’s start making the clam soup. Place all the cleaned clams in a pot or an earthenware pot (ttukbaegi) and add about 600ml of water. Bring it to a boil over high heat.
Step 3
As the water begins to boil, the delicious clam broth will start to infuse. (Tip: It’s common to add clams before the water boils, but if you prefer a clearer broth, you can add the clams once the water is vigorously boiling.)
Step 4
As the clams cook and the soup boils, white foam will start to appear on the surface. This foam can make the broth cloudy, so it’s important to carefully skim it off as it forms.
Step 5
Initially, use a spoon to gently scoop away the foam. The more meticulously you remove the foam, the clearer and more refreshing the soup will taste.
Step 6
If a lot of foam forms, or if you’re using a larger pot, a ladle can be very helpful for efficient foam removal. As the clams begin to open their shells, they are mostly cooked. Continue to boil until all the clams have opened.
Step 7
Once all the clams have opened and are cooked, carefully transfer them to a separate bowl using a sieve placed over the earthenware pot. Leave only the clear clam broth in the pot. Reheat this broth and meticulously skim off any remaining fine foam. (Tip: Before adding the cleaned clams back, a quick rinse can help remove any residual mud or impurities, resulting in an even cleaner broth. This step is optional but recommended for a perfectly clear soup.)
Step 8
Finally, when the clean, foamed-off broth is boiling again, add the rinsed fresh clams back into the pot. Let it simmer briefly to allow the clams’ characteristic refreshing and deep oceanic flavor to infuse into the broth.
Step 9
Before slicing the leek, cut it in half lengthwise. This helps it blend better with the broth and makes it easier to eat. Then, slice it diagonally to your preference.
Step 10
If you’d like a touch of spiciness, prepare some chili peppers. Cut them in half, remove the seeds, and then mince them finely to add a pleasant heat. (Tip: You can omit the chili peppers if you prefer a milder soup.)
Step 11
Add the prepared leeks and chili peppers to the simmering soup. As the soup returns to a boil, skim off any foam that reappears. Simmer for about 1-2 more minutes to allow all the flavors to meld together.
Step 12
There you have it! A clear and refreshing clam soup (Bajirak Tang or Bajirak Jjigae) filled with plump clams is ready. Enjoy a warm bowl and forget the cold!
