Clear Korean Jaecheop Clam Soup with Chives (4 servings)

Rinse commercially depurated clams in cold water just before cooking and discard broken shells.

Wash and cut chives into 3 cm lengths; slice optional chili. Clean hands and tools used for raw shellfish.

Boil 1.5 L water, add clams and cook thoroughly until the shells open. Discard any that remain closed.

Remove cooked clams, strain the liquid through a fine sieve or clean cloth to remove grit and shell fragments, then bring back to a boil.

Return clams and chives and simmer until the chives wilt. Season with salt and optional chili, and serve hot.