Aha Bujang's Raw Fish Restaurant-Style Clam Soup
A clean and refreshing raw fish restaurant-style clam soup made without minced garlic, using clams, large green onion, cheongyang chili pepper, and clam dashida
Ingredients needed 2 servings
Recipe
Cooking tips
- The key to raw fish restaurant-style clam soup is omitting minced garlic; leaving out the garlic keeps the broth from becoming cloudy and maintains a clean color.
- Clams become tough if boiled too long, so turn off the heat as soon as all the shells open to preserve a tender texture.
Recommended for
- Those who want to easily make the clear and refreshing clam soup from raw fish restaurants at home.
- Those looking to prepare a simple soju snack or hangover soup with minimal ingredients.
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