AI-generated imageDaehaptang: Clear Korean Clam Soup (3 servings)
A light Korean shellfish soup using fresh purged hard-shell clams, with no spicy paste to obscure the broth.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Inspect refrigerated live clams; discard cracked or foul-smelling ones. Purge as directed by the seller under refrigeration, then scrub shells.
- 02
Slice the chilies and bring 1.2 L water to a boil.
- 03
Add clams, cover, and cook until the shells open during cooking.
- 04
Discard any clams that remain closed. Add chilies and briefly simmer again.
- 05
Taste and add no more than 1/4 tsp salt only if needed; serve hot.
- 06
Refrigerate leftovers promptly in shallow containers and reheat thoroughly.
Helpful source links
Before you cook
Avoid if allergic to mollusks. Use commercially sourced edible clams, cook until shells open and discard any that stay closed.
Allergens: 조개류(연체동물) 알레르기
Image & source credits
AI-generated image.
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