It is good that cockles can be cooked without any harm. Put a sieve in a large bowl and scrub the cockles in one direction to clean them. Wash it until clear water comes out. I washed it about 10 times.

The secret of cockle soup is Cheongyang chili pepper. If you cut the cheongyang peppers diagonally and soak them in cold water, the seeds will fall out roughly. Then, if you take it out and put it in the dish, it's good that the seeds don't float around. Don't remove all the vitamins from the seeds.

I cut the white part of the green onion in a round shape. If you cut it sideways, it's too big to eat

I'm going to eat the soup, so put the clean cockle in 1 liter of cold water and boil it. Please remove the foam. Boil it for a total of 20 minutes, first over high heat, and then reduce the heat when it starts to boil.

Pour the soup and cockle over the fine cotton cloth to remove the foreign substances again.

Put the soup and cooked cockles back into the pot and add Cheongyang chili and green onions. The color of the soup is a little blurry because of the cockle's blood, so don't worry. At the end, finish it with half a tablespoon of salt.