Clear Korean Jaecheop Clam Soup with Garlic Chives (2 servings)

Rinse clams repeatedly and purge them in lightly salted water in the refrigerator for about 3 hours, or follow package instructions.

Cut washed chives into 3–4 cm lengths. Rinse the purged clams again to remove grit.

Bring 1.5 L water, clams, and optional rice wine to a boil. Skim foam and cook until shells open and meat is fully cooked.

Discard any clams that stay closed. If the broth has grit, strain it into a clean pot and return the edible clam meat.

Reboil the broth, add chives and cook until wilted. Adjust salt and serve hot.