Clear and Refreshing Clam Soup (Jaecheopguk)
How to Make Refreshing Clam Soup with a Briny Taste of the Sea
This is a clear clam soup made with fresh clams, offering a wonderfully refreshing broth. Enjoy its mild and clean flavor, perfect for a light meal or as a hangover cure. This recipe provides a detailed guide to making delicious Jaecheopguk easily at home.
Main Ingredients- 1 pack fresh clams (approx. 300-500g)
- 1.5 Tbsp coarse salt (for purging)
- 1.5L water (about 6 cups)
Cooking Instructions
Step 1
The first step is to prepare the fresh clams. Place the clams in a colander and rinse them lightly under running water to remove any surface debris. Then, put the clams in a large bowl and dissolve 1.5 tablespoons of coarse salt in 1.5 liters of water to make a saltwater solution. Submerge the clams in this saltwater and let them purge for at least 30 minutes to up to 2 hours. Swish them around occasionally; if they open their shells, gently shake the bowl to encourage them to close, which helps in purging. For children, extending the purging time is recommended.
Step 2
After purging, scrub the clams thoroughly under running water until the water runs clear. This removes any remaining sand or grit from the shells, ensuring a clear and refreshing broth. Drain the clams well and set them aside.
Step 3
In a pot, combine the cleaned clams and 1.5 liters of water. Bring to a boil over high heat. It’s best to boil without a lid to allow any fishy odors to escape.
Step 4
Once the water starts boiling, the clams will open their shells, and the meat will float to the surface. Skim off any foam or impurities that rise to the top. This is a crucial step for achieving a clear broth.
Step 5
To separate the clam meat from the broth, carefully ladle the clear broth into another pot using a sieve. Be careful not to transfer any clam shells or sediment. The key here is to leave the shells behind and only pour the clear liquid.
Step 6
Rinse the clam meats that you set aside under clean water to remove any residual sand or shell fragments. Drain them well.
Step 7
Return the cleaned clam meats to the clear broth in the second pot. Bring back to a simmer over medium heat. Avoid overcooking the clam meat, as it can become tough. Simmer for about 2-3 minutes, just until heated through.
Step 8
Season the soup with soup soy sauce or salt to taste. The clams have a natural umami flavor, so start with a small amount and adjust as needed. If desired, add a little minced garlic for extra flavor, or finely chopped Cheongyang peppers for a spicy kick. Finally, garnish with chopped chives or green onions for added color and aroma.
Step 9
This finished clam soup is delicious served over rice or enjoyed on its own for its refreshing and clean taste. I didn’t add any chili peppers or onions as I was serving it to children, and the natural briny flavor of the clams was more than enough. Enjoy a healthy and flavorful bowl of homemade clam soup with fresh ingredients!
