Yoon Yi-ryeon's Clam Soup

• 1 kg clams
• 1/2 tablespoon minced garlic
• 2-3 scallions
• 1 Korean hot chili pepper
• a little red chili pepper
• 1 tablespoon soju or mirin
• a little seasoned salt

Recipe 🍳

Cooking tips 💡

• If clams are boiled too long, the meat shrinks and becomes tough, so turn off the heat as soon as the shells open.
• Skim off the foam thoroughly while boiling to keep the broth clear and not cloudy.
• When purging, it's best to discard any clams that don't open or have cracked shells beforehand.

Recommended for 🙋

• ⭐Those who want to soothe their stomach with a refreshing and clear soup dish.
• ⭐Those who want to learn the basics from purging clams to making a broth without any fishy smell.
• ⭐Those who want to make a simple meal with seasonal clams.